Even though we’ve had a pretty mild, warm winter here in the SF Bay Area, I’m still compelled to make soups. And we love lentils. This isn’t an ordinary lentil soup. It uses quick-cooking red lentils and has curry spices – turmeric, cumin, mustard seed. Lightly sautéed spinach is added at the end, but I think any greens will work here, just adjust the cooking time. I used kale because that’s what was in the refrigerator. Lemon adds bright acidity, and I think the soup got better after it sat for a day or two.

• Red Lentil Soup with Lemon (101 Cookbooks)