Well this one fits all year around but especially in the autumn. When the cold kicks in its nice to have some hot soup. Soup is also easy to change and make variations of. Its because of that its so loveable. But its not just that, its really a satisfaction at the end of the process an I am not talking about doing the dishes. No it fills up your belly nicely. Speaking of doing the dishes, making the soup out in the wild on a stove are fine too, the dishes are close to none as you lick your plate clean to the last drop. Nah, but close. A bit of bread and there are not much left. The wild variation have less ingredients. And…am I really writing this?

Its really a lentil and potato soup with salsa with nice autumn colors.

1. Cook 2.5 dl green lentils (or fix some red).
2. Chop 1 yellow leek, 1 big carrot and divide 4 potatoes into cubes (sometimes i chop some fennel and celery too)
3. Fry the leek, onion, fennel and whatever else with some oil for 3 min in a kettle.
4. Add potatoes to the kettle, some vegetable broth (2 cubes) and 1 tbs of thyme and fry for 1 min.
5. Add a can of crushed or whole tomatoes 400g. Stir and cook with the lid on for 15 min.
6. Shop a block of frozen white fish (I have tired shrimps too) and make the salsa (look below)
7. Add the lentils.
8. Add 4 dl water and the fish.
9. Cook slowly til the fish is ready.

Salsa

1. Chop two cloves of  garlic and mix with 1 dl chopped parsley.
2. Add 3-4 msk olive oil and some salt and ppper.

Serve the soup by putting some salsa on top. Some roasted bread are awesome too.