Perhaps it's because I'm married to a Southerner from Louisiana, but the idea of putting a leftover cooked ham bone and jalapeno pepper in an otherwise traditional Asian Indian curried red lentil (dal) soup recipe seemed like a worthwhile experiment. This soup is spicy, lemony, salty, creamy, filling, delicious and really healthy. <br />There's nothing like a nice warm soup on a freezing cold day especially one that cooks in less than a half hour. <br />Play around with the amount of curry and the vegetables -- perhaps add some celery or cilantro or a can of garbanzo beans (I did which made the soup into a rich almost stew like meal). Of course, this recipe can be made vegan using vegetable stock and no ham, which is more like a traditional Indian and vegetarian dal. <br /> <br />RECIPE SECRET: The addition of the lemon juice at the end is a must! Do not skip. Do not substitute. - alexa_van_de_walle

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