Alisa McPheron is well aware of the two types of diner customers in the world — those who enjoy tried-and-true recipes and those whose tastebuds are eager to branch out. Soups can be a solution for both. Traditionalists gravitate toward stuffed pepper soup, while the adventurous types may enjoy this curried vegetable and lentil soup. The dish can make for a casual lunchtime meal or a dressed-up dinner option. “If you let it really cook down, it gets a little thicker, and then it is great served over basmati rice with a little side of naan bread for a hearty vegetarian meal," McPheron says.

Curried Vegetable and Lentil Soup | Makes 8 servings
Recipe courtesy of Fat Cat Diner

INGREDIENTS
3 tablespoons olive oil
1 cup onion, diced small
1 cup celery, diced small
1 cup carrots, diced small
2 bay leaves
1 cup small-diced zucchini (seeds removed)
1 cup of small-diced summer squash (seeds removed)
1 cup red bell pepper, diced small
6 medium mushrooms, diced small
1 teaspoon garlic, chopped
2 tablespoons curry powder
1 teaspoon cumin
2 cups cauliflower, cut into small florets
2 cups red potatoes, diced small
8 cups vegetable stock
1 pound lentils, rinsed and picked over
1 cup canned diced tomatoes, drained
1/8 teaspoon cayenne pepper
Salt and pepper to taste

DIRECTIONS
In a large stockpot heat the olive oil over medium-high heat. Add the onions, celery and carrots. Cook until the onions begin to soften. Add the bay leaves, zucchini, summer squash, red pepper and mushrooms. Cook, stirring often for 5–8 minutes. Add the garlic, curry powder and cumin. Stir, then add the cauliflower and red potatoes. Add the vegetable stock, lentils and diced tomatoes. Bring to a boil and reduce to a simmer. Simmer for 35–45 minutes until the lentils and potatoes are tender. Add the cayenne pepper. Adjust the seasoning and serve with warm bread.