Tomato Lentil Soup

Saute onions in olive oil and butter. Add carrots, zukini and red pepper and saute for 10 min. add thyme, marjoram, sage and curry leaves. 1/2 tsp of turmeric and 1/2 tsp ground cumin. Add 1/4 cup toor dal and 1/4 cup moong dal. Add 10 cups of water and bring to a boil and simmer covered on low flame for 30 minutes. 

Add fresh red and yellow tomatoes and one entire bunch of parsley chopped coarsely. Simmer for 5 min. Salt and pepper and a shot of tabasco sauce to taste with two tbs of butter to finish. Strain and puree the vegetables and add them back. Stir in one cup of milk. 

You could also add pumpkin and nutmeg for that holiday flavor or butternut squash.  Make it as hearty or as light as you feel that day.