Curried Wintertime Soup
1 onion, chopped
3 cloves garlic, crushed
1 tablespoon of olive oil
1 1/2 teaspoons curry powder
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
8 cups vegetable stock
1/4 cup dry lentils
28-ounce can diced tomatoes with juice
1/4 cup uncooked white rice
1 cup frozen corn
1/4 cup elbow macaroni
1 small spaghetti squash
Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees for 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled. Shred squash with a fork. Heat olive oil in a large saucepan, sautéing onions, and garlic. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils, bringing to a boil. Reduce to simmer and add chopped tomatoes and juice. If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.