Somehow, when it’s near the end of springtime, the weather here takes a horrible turn and we’re stuck in this rainy, grey, depressing version of what’s supposed to be June. (Doesn’t the weather know my birthday is coming up? I pre-ordered sun a long time ago, I think I’m going to have to ask my deposit back!)
Not at all coincidental, around that time a flu epidemic rises and unfortunately, it has stricken me as well.

So here I am, waddling around in my pj’s, drinking nothing but tea and freshly squeezed orange-juice, wondering what Pixar movie I haven’t seen yet and in desperate need of comfort food. In my case, that means soup. Preferably tomato soup. Which is kind of weird, as most people swear by chicken soup when they’re sick. Me, not so much. I’ve always preferred vegetable soup and with tomato there are so many variations you can make, that it has proven to be one of my favorite types of soup.

Soup in general is one of the most heartwarming, comforting and soul-nourishing foods I can think of, and it’s always appropriate. In winter time, when you get out of the cold into your warm house, there’s nothing better then a hot, steaming bowl of onion soup, or pea soup, or bean soup, or whatever you had laying around in your fridge/cabinet. And during the summer, a cold and spicy cup of gazpacho, vichyssoise or spinach soup may be just the kick you need.

Unfortunately, since I spent the weekend at my parents house and didn’t do any grocery shopping, I currently have no vegetables whatsoever (very unlike me!). So that rules out the tomato soup..
Luckily there’s such a thing as canned foods. One thing (one of many, to be honest) I learned from my mother, is to always have certain things in stock. I always have enough pasta, canned tomatoes, canned beans, canned lentils, rice, bouillon cubes etc in stock, just in case I don’t feel like going to the supermarket, or there are unexpected guests, or whatever reason.

Hold on.. canned lentils? This brings back a memory of me, sitting at the kitchen table while my mother is making lentil soup. I used to indulge in that smell, and that alone made me feel better on rainy days.. Never mind the lack of tomatoes, lentil soup it is!

Now, you can make this soup as hearty as you prefer. I always use my mothers recipe (which she adjusted throughout the years, I haven’t received the latest update yet). It’s really simple but so very delicious and it meets just my needs at the moment: something savory, warm and comforting.

My mother’s lentil soup (the 2010 version)

• 1 can of 400 gram (14 oz.) blonde lentils
• 1.5 liters (6 cups) water
• 1 large onion, peeled and finely sliced
• 3 cloves of garlic, peeled and finely sliced
• 3 fresh bay leaves
• 1 heaped tsp of thyme, fresh or dried
• freshly ground salt and pepper
• OPTIONAL: 150 grams (5 oz.) bacon strips
• OPTIONAL: 1 medium potato, peeled and finely diced
• OPTIONAL: Approximately one glass of red wine

Oh soup. You always know exactly what I need.

At the moment, my soup is still simmering, and it is starting to smell really delicious. Good thing I’ve still got my appetite! Pictures of the result will follow, though this soup hasn’t proven to be very photogenic.