The absolutely dreadful British summer is nearly officially over.  However, it ended for us in July.  Maybe even June.  I cannot remember.  After a glorious spring, the temperatures have struggled to get over 20 degrees and I changed the summer eiderdown for the winter eiderdown this morning.  A record.  

The only bright spot is that all the vegetables in the garden need picking and eating and the weather is perfect for soup.

Usually this is a light and summery soup made with basil and chervil.  However, yesterday we were inspired by the weather to make a winter version.  Here it is.
 

6 big tomatoes
Masses of green beans or runner beans
2 shallots
Vegetable stock
Olive Oil
Hand full of lentils
Hand full of barley
Cumin
Chili flakes
Mustard seed
Vegetable stock
Salt and pepper to taste
 
Method:
 
Sautee the shallots in the olive oil for a good 10 minutes.  Add chopped beans and tomatoes and stir around in the oil.  Add the barley and the lentils and cover with the vegetable stock.  Cover and bring to the boil and then lower the temperature and simmer for 30 minutes or until the barley and the lentils are done.  This takes 10 minutes in a pressure cooker.
 
Blend the soup with a hand blender.
 
In a separate little pot, heat up about 2 tablespoons of olive oil and add 1 teaspoon of mustard seeds.  Turn the heat up high and wait for the seeds to pop.  Remove from the heat and add a spoon of cumin seeds and a spoon of chili flakes.  Immediately pour this mixture on the soup.  Stir and serve to warm your heart on a cold summer evening.  Serve with gutsy sourdough bread. 

http://www.virtuousbread.com/