It was a bit of a scorcher this past weekend; up to the low 90′s. I have a simple test for determining whether or not summer is here: if at any time my steering wheels burns me, it’s summer. I took full advantage of the great weather with a good deal of climbing and running. Man, I love Spring and Summer.
As I mentioned earlier, a change in season means a change in diet. Salads, cold sandwiches, etc. Something too cool you off is a plus, and not heating the home from your kitchen is just gravy. However, sometimes we just want what we want; screw the season.
I’m not that skilled in cooking indian style, but I’m a fan of this soup (the ease in preparing helps). The lentils and chickpeas mix well with the tomato and spices. The cayenne and red pepper flakes give it a bit of a kick, so feel free to temper with lemon juice if so inclined.
Spicy Tomato Soup with Red Lentils and Chickpeas
2 tablespoons butter
2 cloves garlic; minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
pinch red pepper flakes
1 14.5oz can diced tomatoes
3 cups vegetable stock
1 cup dried red lentils; rinsed and drained
1 cup cooked chickpeas (half a can); rinsed and drained
1 tablespoon sugar
1/2 teaspoon turmeric
1/2 teaspoon salt or more to taste
Bring a medium-sized pot to medium heat and add butter, garlic, cumin, chili powder, cayenne pepper and red pepper flakes. Saute for 1 minute. Add the remaining ingredients and bring to a boil. Simmer for 20 minutes. Enjoy.