There's nothing like a rainy day to keep you inside, despite a whole list of gardening plans. Yesterday was a bleak, grey, rainy day. I comforted myself with some cups of tea, a crocheted stitch or two and a kitchen project that you'll have to wait until tomorrow to learn about at This Dusty House.
I also comforted myself with soup. It's quite possible that soup's days are numbered. After all, it may only be March, but the weather has been acting like it's mid-May, even June perhaps. Will I still want soup in April? Perhaps not.
So, I made this soup, partially because it looked delicious and partially because after a busy day, I was uninterested in making something that required a lot of chopping and this soup is just so simple. Chop your onions and your tomatoes and put your knife away.
Red Lentil and Bean Tomato Soup
A generous pinch of red pepper flakes
1 tbsp oil
1 medium sized onion, chopped
1 tsp cumin
1 tsp curry powder
1 cup dry red lentils
1 tomato, diced
4 cups vegetable stock
1 can white beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
In a large soup pan, sprinkle the red pepper flakes. Heat to release the flavour and aroma. Add the oil and the onion. Cook until the onion is translucent. Add the cumin and curry powder and toss to coat the onions. Add the red lentils and the tomatoes and mix in the vegetable stock.
Bring to a boil, then reduce the heat to medium-low and allow to simmer for about 15 minutes or until the lentils have become soft and tender.
Using an immersion blender or food processor of your choice, blend the soup together.
Add the cans of beans, heat through, and serve.