Aaaaah, that's better!

When you are feeling under the weather, chicken noodle soup is supposed to hit the spot and fend off those pesky germs, but I confess I have never really understood the attraction of chicken noodle soup. I mean it's OK, but it's a bit thin, and most versions thereof seem to me to consist of a bowl of chicken broth with a few bits and pieces thrown in. When my head is fuzzy with a cold, and my mouth and nose feel like they're stuffed with cotton wool, a bowl of chicken noodle soup may steam nicely and smack of warmth, but it doesn't taste of much. Personally, I gain much more comfort from a bowl of something a bit more substantial, and with a stronger taste that even virus-addled taste buds can savor and enjoy. This recipe more than fits the bill and is easy to customize to suit your personal tastes (and the ravages wreaked by whatever germ you are currently harboring in your bloodstream).

The original recipe is one I scribbled down from a book written by the Covent Garden Soup Company. They were the first to really make a go of selling fresh soups in supermarkets - so much more delicious than the canned variety. And, they were kind enough to share their recipes so that we could all have a go at making them when we had the time and inclination. The only tweak I have made is to blend the soup; I just think it is better that way, but if you want to be more faithful to the original, then leave out this step. I also tend to add more lemon juice than the recipe calls for, as we love the taste of lemon in our house. As I suggest below, it's a good idea to have extra on hand, taste when it is cooked, and add more to your taste.

Enjoy, and may your germs flee your body, in fact the entire building, soon...

Lentil and Lemon Soup
Serves 6

2 TBSP olive oil
1 large onion, finely chopped
1 garlic clove, crushed
5oz (150g) red lentils
19 fl oz (570 ml) vegetable stock/broth
1 14oz can of diced tomatoes
2 tsp tomato paste (puree)
2 TBSP chopped fresh thyme
salt and pepper
juice of half a lemon (plus more to add to taste)

1. Heat oil in a large saucepan and cook onion and garlic until soft but not colored (about 10 minutes).
2. Add lentils and stir to coat well in the oil.
3. Add stock and bring to the boil.
4. Add tomatoes, tomato paste and 3/4 of the chopped thyme.
5. Bring back to the boil, turn the heat down, and simmer covered for 15-20 minutes, stirring occasionally.
6. Pour into a blender and blend until smooth.
7. Season and add remaining thyme. Then add lemon juice, bit by bit, tasting as you go until it's delicious :-)