By Maureen Post Special to Published Oct 17, 2008 at 10:50 AM

October is Dining Month on All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!

Perfect for a fall day, this Outpost Natural Foods original combines a light Indian curry, French lentils and lots of veggies. A thick and hearty soup, Outpost suggests you serve it over brown basmati rice for a warm fall meal or add 2-3 additional cups of vegetable stock for a thin broth.

Outpost's three locations, each at a different end of the city, provide easy access to organic produce, meats and groceries. Outpost, which is 100% locally owned, is a collective co-op with over 13,000 owners shopping daily and doing their part to promote sustainable, organic eating.

Curry Lentil Soup

2 tablespoons extra virgin olive oil
1-1/4 pounds white onions, thinly sliced length-wise
1-1/4 teaspoons garlic, minced
1-1/3 tablespoons ginger, minced
2 tablespoons curry powder
2 1/4 teaspoons ground cumin
2 1/2 cups French lentils, rinsed
4 cups water
4 cups vegetable stock
1-1/3 cups diced tomatoes
6 ounces baby spinach, rough chopped
3 tablespoon lemon juice
1 teaspoon sugar
2 teaspoon sea salt
1/4 teaspoon black pepper        

In large stock pot, heat olive oil, add onions and sauté until onions are golden in color, stir occasionally to keep from burning. Add garlic and ginger root and sauté for 4-6 minutes.

In small sauté pan, toast cumin and curry for 3-4 minutes over medium heat. Add to stock pot.

Add lentils, water and vegetable broth to stock pot. Bring to a boil, reduce heat and simmer until lentils just begin to soften, about 12-15 minutes.

Add tomatoes and spinach; simmer for 5-6 minutes. Remove from heat; add lemon juice, sugar, salt and pepper. Season with additional salt and pepper to taste.

Maureen Post Special to staff writer Maureen Post grew up in Wauwatosa. A lover of international and urban culture, Maureen received a bachelor’s degree in sociology from the University of Wisconsin-Madison.

After living on the east side of Madison for several years, Maureen returned to Milwaukee in 2006.

After a brief stint of travel, Maureen joined as the city’s oldest intern and has been hooked ever since. Combining her three key infatuations, Milwaukee’s great music, incredible food and inspiring art (and yes, in that order), Maureen’s job just about fits her perfectly.

Residing in Bay View, Maureen vehemently believes the city can become fresh and new with a simple move across town.