I am feeling souper, thanks for asking.

My hubby was feeling under the weather today and I had all day to kick it in the kitchen. Fall is in the air. There was one obvious answer to what I should cook up for dinner tonight...SOUP!
After some perusing around the Internet to get my appetite going, I decided that I wanted to see what I could make with only the ingredients around the house I already had. No shopping allowed. I came up with a delicious hearty soup that will last us a few days. I will be sure to make it again. And again.

Indian Tomato Lentil

1-2 tbsp Olive oil
1 small onion, chopped
2-3 garlic cloves, chopped or put through garlic press
1 tsp garam masala
1 tsp turmeric
1 1/2 tsp cumin
1 chili (I used a mild one because we don't really like hot food), chopped
1/3 cup sliced mushrooms
1/3 cup white wine (optional)
1 28 oz can diced canned tomatoes or can crushed tomatoes (with their juice)
3/4 cup dried red lentils
1 can chicken or vegetable stock
salt and pepper to taste

1. Bring medium pot up to heat, add olive oil, onion, garlic and saute until translucent.
2. Add chili and saute a few more minutes.
3. Add garam masala, turmeric, cumin to pot. Stir to cover veggies and leave on heat until fragrant but not burned (about 2 minutes).
4. Throw in mushrooms and stir to combine. Let those saute a little bit. Deglaze the pot with wine. Cook off wine for about 1-2 mins.
5. Add tomatoes and their juice, red lentils and can of stock. Stir until well combined. Bring to a boil, then down to a simmer. Cover and let simmer for about 20 minutes. Salt and pepper to taste.
6. I like a soup that is both smooth with some identifiable chunks left in it. Before serving, I put about half of the soup in a bowl then used my immersion blender for the rest left in the pot. This is optional and depends on your preference.

This is really good with some Dal or garlic bread.