A polar vortex is a large pocket of very cold air that typically sits over the polar region during the winter season. When there is a dip in the jet stream (a high-speed, high-altitude airstream traveling from west to east in the atmosphere that has important effects on the formation of weather fronts in the US), this frigid air can find its way into the United States, causing extremely cold and windy conditions. Most of us learned of the polar vortex during the winter of 2014. It appears we are in for a repeat performance with more extreme cold & wind this week.

I am not a fan of cold & windy weather. This is the time of year when I bundle up & stay inside, watching the wind blow through the trees & noticing the indicator on the thermometer stuck in the low digits and the weather vane spinning crazily. This is the time of year when I get out my soup recipes and look for new ones online. And make lots of soup.

Gingery Lentil Soup

Gingery Lentil Soup  (adapted from myrecipes.com)

Prep Time: 10 minutes  Cook Time: 35 minutes  Yield: Makes 4 (1-1/2 cup) servings

• 2 teaspoons olive oil
• 3 medium carrots, chopped
• 1 medium onion, chopped
• 2 teaspoons grated, peeled fresh ginger
• 1 teaspoon minced garlic
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 cups vegetable or chicken broth
• 1/2 cup water
• 1 cup brown lentils, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, drained
• pita bread (optional)

Heat the oil in a large saucepan over medium heat. Add the carrots and onion, then cover and cook them for 3 minutes or until they are softened. Stir in the ginger and garlic and cook for 1 minute. Add the curry, salt and pepper and cook for an additional 30 seconds.

Saute the carrots & onion, then add the ginger, garlic & seasonings.

Stir in the broth, water and lentils and bring the soup to a boil. Reduce the heat and simmer, covered, for 20 to 25 minutes or until the lentils are tender. Stir in the tomatoes, cover and simmer for an additional 5 minutes.

The tomatoes are added towards the end of the cooking time.

Serve immediately with some pita bread.

Soup is the perfect thing to warm you up from the inside!  ~Linda

Gingery Lentil Soup  (adapted from myrecipes.com)

Prep Time: 10 minutes  Cook Time: 35 minutes  Yield: Makes 4 (1-1/2 cup) servings

• 2 teaspoons olive oil
• 3 medium carrots, chopped
• 1 medium onion, chopped
• 2 teaspoons grated, peeled fresh ginger
• 1 teaspoon minced garlic
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 cups vegetable or chicken broth
• 1/2 cup water
• 1 cup brown lentils, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, drained
• pita bread (optional)

Heat the oil in a large saucepan over medium heat. Add the carrots and onion, then cover and cook them for 3 minutes or until they are softened. Stir in the ginger and garlic and cook for 1 minute. Add the curry, salt and pepper and cook for an additional 30 seconds.

Stir in the broth, water and lentils and bring the soup to a boil. Reduce the heat and simmer, covered, for 20 to 25 minutes or until the lentils are tender. Stir in the tomatoes, cover and simmer for an additional 5 minutes. Serve immediately with some pita bread.