The calm after the storm

I love the peace and quiet after a snowstorm. All sounds seem to be deadened by the layer of crisp white snow. The layer of snow today, however, was covered by a slick and shiny coat of ice. What to cook today? Slow cooked, warm, spicy and hearty. SOUP!! Split pea? No ham bone. Chicken soup? Boring. Tomato? Eh, too run of the mill. I know! Red lentil soup! I have consumed this soup from a local Turkish restaurant, Istanbul Cafe in Centereach.

http://chowhound.chow.com/topics/476126 Not too spicy, but just hits the spot. It is simmering on the cooktop as we speak. My only addition to this recipe was a cup of uncooked bulgur. I also used homemade beef stock instead of vegetable stock.

Spicy Rustic Red Lentil Soup with Thick Yoghurt

250g red lentils

2Tblspn olive oil

2 carrots, diced finely

1 onion, diced finely

2 cloves garlic, chopped finely

1 tspn cumin

2.5 tspn sweet paprika

2 Tblspn tomato paste.

1.5l vegetable stock

finely grated rind of half a lemon

sea salt

freshly ground pepper

cayenne to taste

thick yoghurt (or use Greek yoghurt, creme fraiche, cream or feta)herbs of choice, chopped finely or Feta cheese

Sauté the carrot, onion and garlic in the oil over a low heat for 3 or 4 minutes.

Add the paprika and cumin, and continue to cook over low heat for 6 - 8 minutes or until the vegetables begin to soften.

Stir in the tomato paste and cook for another minute or two.

Add the lentils and stock and bring to the boil.

Cook for 20 - 30 minutes, until the lentils are mushy and the vegetables cooked.

Stir from time to time.

Beat the yoghurt with the herbs, or cut the feta into cubes and roll in the herbs.

Serve the soup with feta cubes or a large dollop of thick thick yoghurt.