You can't go wrong with a hearty and exotic soup on days spent inside.
Sauté a small chopped onion in a drizzle of oil in a large saucepan until soft; add a couple crushed garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp curry powder or paste.
Add 1 medium dark-fleshed sweet potato, peeled and diced, 2 chopped carrots, 1/2 cup dry orange lentils, 4 cups (1 L) chicken or vegetable stock and bring to a simmer.
Cook for 20 minutes, or until all the veggies are very soft. Season with salt and pepper, add a splash of cream or plain yogurt, and purée in batches in a blender or directly in the pot with a hand-held immersion blender until smooth.