Pam's Own Lentil Soup

6 Tbsp. canola oil
2 cups diced cooking onions
4 cups sliced carrots
1 cup red lentils, washed well in cold water and drained
6 cups turkey, chicken or vegetable soup broth
2 tsp. salt
1 tsp mace or nutmeg
1/2 tsp. or more to taste, crushed dried chilies
1/2 head cauliflower, chopped to bite size pieces
3-4 fresh tomatoes, diced
1 small zucchini, diced
Natural plain yogurt and chopped cilantro - for garnish

Heat the oil in a heavy soup pot on medium heat, adding in the onions and carrots. Stir constantly for 3-4 minutes, then reduce heat and simmer for about 10 minutes. Onions should be clear. Add in the broth, lentils,spices, tomatoes and cauliflower. Bring to a boil, then reduce heat and cover, simmering for 20- 25 minutes, and stirring 2 - 3 times throughout. Add in the zucchini and simmer an additional 10 minutes.

Serves 8- 10 - garnish with yogurt and chopped cilantro. This soup freezes very well, so if the recipe is too large for you, make ahead for days when you come home tired and hungry. It is sure to nourish your body and spirit - hearty and very healthy. Enjoy!