Soup is especially appealing to us all right now because of the cold winter weather. Claire Tansey shares a quick recipe with us so that if we are ever in a rush, we can still whip together a healthy, delicious dinner.

Last-minute lentil soup

• 1 tbsp. butter
• 1 medium finely chopped onion
• 2 tbsp. curry powder
• 1 cup red lentils
• ¼ cup rice
• 4 cups water
• Cinnamon stick
• 796 mL can diced tomatoes
• 1 tsp salt
• Red wine vinegar

Method:

Heat a large saucepan over medium-high heat.

Add butter and finely chopped onion. Cook, stirring often, until onion is soft, about 3 minutes.

Add curry powder, red lentils, rice and water. Bring to a boil.

Add the cinnamon stick. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender and smooth, about 30 minutes.

Add the can of diced tomatoes to lentils along with the salt.

Gently boil uncovered, until hot (4 to 5 minutes).

Serve drizzled with red wine vinegar.

Courtesy Claire Tansey

www.chatelaine.com

@chatelaine

@tanseyclaire