To hold you through the freezing cold before spring comes, here's my fave hearty lentil soup (from Cookie and Kate). Warm 1/4 cup extra virgin olive oil in a large pot over medium heat. While its simmering, chop up 2 carrots and 1 white/yellow onion into small pieces (as small as you'd like in soup). Add them to the oil and stir for about 5 mins. Add 4 minced garlic cloves, 2 tsps ground cumin, 1 tsp curry powder and 1/2 tsp dried thyme and cook for about a minute. Drain 1 large can of diced tomatoes, add to the mixture and stir for a couple more mins. Then add 1 cup green/brown lentils, 4 cups of vegetable broth (or you can use chicken if you prefer) and 2 cups of water to the mixture, sprinkle with some salt, pepper and red pepper flakes, partially cover the pot and bring the mixture to a boil. Once it's boiling, reduce the heat and simmer for 30 mins. Add 2 cups of the soup mixture to a blender (or more if you like a smoother soup) and puree it. Return it to the pot, add 1 cup chopped kale leaves and stir for 5 mins. Finally, remove from heat and add juice from 1/2 lemon (and more salt and pepper if you'd like). I usually make a lot and freeze some of it because it's perfect reheated when you don't have a lot of time. Enjoy!