Now in its ninth year, the great Jersey City Soup Swap is back this coming Sunday, January 25. The premise is simple, but genius. Whip up a humongous batch of soup. Freeze four individual quarts. Bring them to the soup swap. Mingle with old friends and new neighbors. Best of all, you will go home with four different soups for your freezer, to get you through the remainder of this dreary winter.

Current soup swap custodian, Emily Litman, of Jersey City, recalls that some past favorites have included everything from a robust Mac 'n Cheese Beer Soup to a slightly more delicate Portuguese Cilantro Soup. While the trendy flavors and venues have changed over the years, Litman is fond of the current locale, Grace Church Van Vorst. The swap takes place during their weekly book sale. Notes Litman, "Where else can you swap homemade soup and pick up a few good reads- the highest price books are only a dollar or two!"

This Spiced Red Lentil Soup will be my likely entry this year - intensely flavorful, filling, and ready to hit the table in about half an hour. The stunning color of dried red lentils sadly fades a bit during the cooking process, but the final product is lovely nonetheless. You may certainly substitute yellow split peas or traditional brown lentils, the latter of which will require a longer cooking time. A dollop of Greek yogurt and a sprinkling of cilantro leaves make a nice garnish, but definitely don't omit the squeeze of fresh lime juice, which elevates this humble soup to the next level of divine soupiness.

Spiced Red Lentil Soup

1 tablespoon olive oil

2 cups chopped onion

1 teaspoon kosher salt

1 1/4 cups chopped carrots

1 tablespoon finely minced garlic

1 tablespoon finely minced ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon turmeric

1 pound dried red lentils, picked over and rinsed

4 cups chicken or vegetable broth

4 cups water

1 lime, juiced

Garnish: Greek yogurt, lime wedges, cilantro



1. Place a large, heavy-bottomed pot over a medium flame. Add the olive oil to the pot, followed by the onions. Sprinkle the salt over the onions. Cook until the onions are soft and translucent, but not yet beginning to brown.

2. Add the carrots to the pot, followed by the garlic and ginger. Cook until fragrant, but take care not to burn the garlic! Add the coriander, cumin, cayenne pepper and turmeric to the pot. Stir.

3. Add the red lentils, broth, and water to the pot. Stir well. Cover, increase the heat, and bring to a boil. Then reduce to a simmer, uncover, and cook until the lentils are very tender and falling apart, about twenty minutes.

4. Remove from heat, and carefully use a whisk to puree the soup. If you prefer a totally smooth consistency, you may use an immersion blender.



This recipe will yield just over two quarts of soup - you'll need to double the amount if you want to swap this soup!

The ninth annual Jersey city Soup Swap will take place Sunday, January 25 at Grace Church Van Vorst, which is located at 39 Erie Street. The swap will be held from 2-3 pm, and those interested should bring four frozen quarts of homemade soup.