I love this soup so much that it’s become a weekly staple in my household during the winter. In addition to being hearty, spicy, and flavorful, it also packs a nutritional punch. The greens provide calcium, magnesium and vitamins A, C and E; the chick peas provide filling protein and additional fiber, and the curry contains turmeric — a known cancer-fighting, anti-inflammatory antioxidant. You can make this soup in under an hour and it tastes even better a day or two later.

2 tablespoons olive oil
1 large onion, cut in quarters and thinly sliced
5 teaspoons curry powder
1/8 teaspoon cayenne pepper
8 cups of water
1 carrot, cut in half lengthwise, then sliced
1 pound red lentils (about 2 1/4 cups), rinsed
1 1-inch piece of kombu*,
1 15-ounce can chick peas, drained
Juice of 1 lemon
Sour cream or greek-style yogurt
Optional: 2 large bunches of Swiss chard**, tough stalks removed

1. Heat oil in heavy, large pot over medium-high heat.

2. Add onion; sauté until golden, about 10 minutes.

3. Mix in curry and cayenne. Add water.

4. Increase heat; bring to boil. Add carrot, lentils, and kombu (if using); reduce heat to medium.

5. Cover; simmer for 15 minutes, stirring occasionally.

6. Add Swiss chard and garbanzos; cook for another 10 minutes and stir occasionally.

Lentils should be soft and creamy. If not, cook for a couple of minutes more.

This soup tends to be quite thick, so add more water if you prefer a thinner consistency. Remove kombu and either discard or eat it if you want to. I usually eat it. Stir in juice of one lemon. Season with sea salt and pepper (this soup usually needs a fair amount of salt since it isn’t broth-based). Serve in bowls topped with a dollop of sour cream or yogurt.

*Kombu is a sea vegetable that aids in the digestion of beans and legumes.
**You can easily swap spinach, beet greens or any other quick-cooking greens for Swiss Chard in this recipe.