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Perfect for a fall day, this Outpost Natural Foods original combines a light Indian curry, French lentils and lots of veggies. A thick and hearty soup, Outpost suggests you serve it over brown basmati rice for a warm fall meal or add 2-3 additional cups of vegetable stock for a thin broth.

Outpost's three locations, each at a different end of the city, provide easy access to organic produce, meats and groceries. Outpost, which is 100% locally owned, is a collective co-op with over 13,000 owners shopping daily and doing their part to promote sustainable, organic eating.

Curry Lentil Soup

Ingredients:
2 tablespoons extra virgin olive oil
1-1/4 pounds white onions, thinly sliced length-wise
1-1/4 teaspoons garlic, minced
1-1/3 tablespoons ginger, minced
2 tablespoons curry powder
2 1/4 teaspoons ground cumin
2 1/2 cups French lentils, rinsed
4 cups water
4 cups vegetable stock
1-1/3 cups diced tomatoes
6 ounces baby spinach, rough chopped
3 tablespoon lemon juice
1 teaspoon sugar
2 teaspoon sea salt
1/4 teaspoon black pepper

Directions:
In large stock pot, heat olive oil, add onions and sauté until onions are golden in color, stir occasionally to keep from burning. Add garlic and ginger root and sauté for 4-6 minutes.

In small sauté pan, toast cumin and curry for 3-4 minutes over medium heat. Add to stock pot.

Add lentils, water and vegetable broth to stock pot. Bring to a boil, reduce heat and simmer until lentils just begin to soften, about 12-15 minutes.

Add tomatoes and spinach; simmer for 5-6 minutes. Remove from heat; add lemon juice, sugar, salt and pepper. Season with additional salt and pepper to taste.