It’s hot, then it’s cold, then it’s hot, and then it’s cold again. If you live in the Northeastern U.S., you probably know what I mean. Today was chilly, so I’ve got soup on my mind. I’ve been fooling around with lentils lately, and I think “curried” is the way to go. This was super easy. I sauteed some carrots and onion in oil. Next I tossed in some whole canned tomatoes and mashed them up a bit. Then I added stock, dried lentils, and some curry powder. I let that simmer for a while. I tweaked the spices a bit and found that hot paprika really compliments the curry flavor, and adds some zing too. That’s about it — an easy, meat-free meal.