The Veggie
Before we hit peak soup season (hello, lentil tomato soup), there’s still time for tomato curry and grilled eggplant with turmeric tahini.
For all of summer’s delights, there is much misery for those of us not exactly built to take the heat. Having been perpetually damp since June, I was thrilled when, late last week, we briefly hit my ideal temperature: 58 degrees.
At 58 degrees, I’m comfortable (read: dry), finally able to wear sleeves and, perhaps more important to readers of this newsletter, ready for soup.
While the weather can yo-yo from 58 degrees right back up to 85 during this shoulder season, the brisker mornings are promise of brothier meals to come. I’m holding out for Carolina Gelen’s lentil tomato soup (above), a five-ingredient pantry wonder that you’ll want to bookmark for when summer produce thins out for good.
Lentil Tomato Soup
View this recipe.
Better yet are dishes that still feel summery, but ease you into fall’s cable-knit grip with a gentleness befitting the season. Which is to say, something cozy and tomato-y, like this vivacious tomato curry that Eric Kim adapted from Julius Roberts’s cookbook, “The Farm Table.” He roasts whole, ripe tomatoes until tender and yielding, and then nestles them among a curry rich with coconut milk and fragrant with chiles, ginger and other aromatics.
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