Indian Curry Lentil Soup

1 whole large onion, diced
4 cloves of garlic, minced
1 piece (approx 2 inches) chunk fresh ginger, minced or grated
2 T butter
3 T Garam Masala (Indian spice, I've found it at Walmart and Dans)
1 can (28 oz) diced tomatoes
1 T sugar
1 t salt
1/4 t cayenne pepper*
2 cups green lentils
8 cups chicken broth
1 yellow/red/orange bell pepper, chopped (just don't use a green one)
1 cup of chopped carrots
1 C heavy cream
fresh cilantro bunch, chopped
chili pepper, minced*
salt and pepper to taste

Saute onion, garlic, and ginger in butter over medium heat until they start to sweat. Add Garam Masala spice and heat through. Add chili pepper, sugar, salt, and cayenne. Add bell pepper and carrots and saute for a few minutes. Add 8 cups of chicken broth and bring to a boil. Add lentils and cook for 15-20 minutes until lentils are soft and the flavors have melded. Add cream, cilantro (don't skimp here) and salt and pepper to taste. Enjoy!!!

*If you don't like a lot of heat (get out the kitchen), just do one or the other and not both cayenne and a chili pepper.

Sweet Potato Fries

These fries are tasty and healthy! Best of both worlds.


2 sweet potatoes
2 T olive oil
1 t salt
1 t ground pepper
1 t Lawry's seasoning salt
1/2 t ground red pepper

Preheat oven to 400 degrees.

Wash the sweet potatoes then cut them into matchsticks (skins and all). Put all the ingredients into a large ziplock bag and shake until the sweet potato fries are well coated. Spray a cookie sheet with cooking oil so the fries don't stick. Spread fries evenly and bake for 30 minutes then flip over with a spatula and cook for 30 more minutes. Fries should be soft on the inside and crispy on the outside. Can eat plain or dip in ketchup, ranch, or honey mustard sauce.