Throwing a handful of red lentils into a puréed soup is the oldest trick in the book if you're looking for a quick way to boost protein and fibre. Did you know that red lentils are actually brown or green lentils with the outer shell removed? Like their clothed cousins, red lentils don't require soaking and they cook up quick, so no one will suspect a thing. Cooked lentils can also boost protein and fibre in porridge, or keep some in your fridge or freezer to throw into smoothies. The soup itself is very basic. I sometimes like to swap out the sweet potato for a winter squash, like butternut or acorn. If sodium is a concern, use water instead of broth in the recipe, and choose a curry powder instead of a curry paste.