Better than the heated car seat..

There are days when, if it wasn't for the heated car seat, I would probably end up losing some fingers or toes to frostbite. (I am a delicate flower). But there is something about feeling that gradual onset of heat on your rear end that makes you feel (a) like you may have inadvertently wet yourself; and (b) like you may be able to get through this cold rainy day after all. And then that heat permeates from your bottom to your extremities, and all is well with the world once more.

Today was one of those cold, rainy days, and, having made copious use of the heated seat (thank you Honda!) during the day, this evening I found another way of warming myself down to my pinkies. This soup is a doozy - just enough heat to spread a sensation of delicious warmth speedily through your veins, but not so much heat that you run spluttering and gasping for a glass of water while steam emanates from your ears. And it's veggie. And it's vegan if you skip the dollop of yoghurt on the top. And the kids ate it. Ha! I have clearly peaked, so show me a sofa and a blanket and I will beach myself there for the rest of the evening!

Curried Lentil and Spinach Soup
Serves 6
Adapted from Bon Appetit

1 large onion, chopped
6 garlic cloves, minced
1 3" piece of ginger root, grated
2 TBSP canola oil
5 tsp curry powder
1/8 tsp cayenne pepper (more if you like it spicy)
1 14oz can lite coconut milk
1 cup split red lentils
1 1/2 tsp salt
1 10oz box frozen chopped spinach, thawed and squeezed dry
1 15 oz can crushed tomatoes

to serve:
plain yoghurt
chopped fresh cilantro (coriander leaves)

1. Saute the onion with the canola oil in a large saucepan over medium heat until translucent and starting to brown.
2. Add garlic and ginger root and cook stirring for a further minute.
3. Add curry powder and cayenne pepper and stir until spices are fragrant and starting to stick to pan.
4. Add coconut milk and stir to loosen the spices from the bottom of the pan. Then stir in lentils, salt and 5 cups of water.
5. Bring to the boil and turn heat down to a low heat so that the soup simmers gently, uncovered. Leave to simmer for 25 minutes, stirring occasionally, by which time the soup will have thickened and the lentils will be breaking down.
6. Stir in spinach and tomatoes until heated through, and taste to see if more salt is needed.
7. Serve with a dollop of yoghurt on top and sprinkled with chopped fresh cilantro.