Recipe: It's-a-Rental Red Lentil Soup

IT'S-A-RENTAL RED LENTIL SOUP

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, peeled and finely chopped
1 1/2 cups dried red lentils, rinsed
About 3 to 3 1/2 cups water
1 cup wine, red or white
1/2 cup soy sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
1 tablespoon curry powder
Salt and pepper to taste
Generous handful minced fresh parsley

Heat olive oil in a 4-quart pot over medium heat and saute the onion for a few minutes until shiny and translucent.

Stir garlic and carrots into the onions. Add lentils to the pot and about 3 cups water. Add wine, soy sauce, sesame oil, ginger and curry. Bring to a boil, then reduce heat. Simmer, covered, about 30 minutes. Stir occasionally. Season to taste with salt and pepper. (Lentil soup is even better if made a day ahead.)

PLAYING THE FIELD:
Add generous handfuls of minced fresh herbs or dried herbs, such as cilantro, basil or oregano. Try adding different vegetables: red peppers, white potatoes, yams, zucchini, celery or squash. A tablespoon of minced fresh ginger is another good option.

Servings: 4
Source: Cheap and Easy: A Cookbook for Girls on the Go by Sandra Bark and Alexis Kanfer