TOMATO LENTIL SOUP WITH ROASTED CHICKPEAS ENJOY DAN:

TOMATO LENTIL SOUP WITH ROASTED CHICKPEAS FOR THE SOUP KITCHEN

                                                                                                    By CHEF DAN:

serves 30-40

INGREDIENTS:

20 cup vegetable stock

6 onions, chopped

3 tablespoons vegetable oil

8 cups lentils

1 tablespoon red chili pepper

1 (52 Oz) can diced tomatoes

Salt and pepper to taste

2 tablespoon EACH ginger powder, mustard powder, ground cumin, dried

basil, and dried parsley

6 (15.5 Oz) cans roasted chickpeas (recipe to follow)

3 cups sour cream

1/2-cup fresh rosemary

DIRECTIONS:

1.   Heat oil in a stockpot over medium-high heat and when sizzling.

2.   Add onions and sauté for 5 minutes.

3.   Add lentils and next 8 ingredients along with the vegetable stock.

Bring to a boil; cover reduce heat and simmer for 40 minutes.

4.   With an immersion blender blend soup until somewhat smooth.

5.   Season with salt and pepper.

6.   Add roasted chickpeas.

ROASTED CHICKPEAS: (PREHEAT OVEN TO 400 F)

6 (15.5 Oz) cans chickpeas

4 tablespoon olive oil

1 tablespoon salt

2 teaspoons EACH chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary powder and ginger powder

DIRECTIONS:

1.   Rinse and drain chickpeas.

2.   Dry the chickpeas with a dish towel.

3.   In a bowl mix to combine olive oil and next 8 ingredients.

4.   Toss in the chickpeas and toss to combine.

5.   Place in the oven and spread on a baking sheet, bake for 30 minutes.

6.   Stir every 12 minutes.

ENJOY DAN:                       HEART ASND SOUP IN THE KITCHEN!!