That’s 6 degrees Celsius. So I made lentil soup. And I’ve decided that every time I cook something, I’m going to publish it to my little corner of the Web.

• 1 small yellow onion, 2 carrots, 2 celery stalks, 6 cremini mushrooms, small dice (1/4 in)
• 3 garlic cloves, chopped (2mm)
• 1 tsp chopped thyme
• 1 Roma tomato, small dice (1/4 in)
• 1 cup red lentils, rinsed
• 1/2 cup beluga or Du Puy lentils, rinsed
• 4 quarts chicken stock or water
• Salt
• A squeeze of lemon
• 1 qt (a generous handful) baby spinach leaves
• 3 tsp. unsalted butter

In a 6 quart or larger pot, heat the butter until foamy. Add onion, carrots, celery, mushrooms, garlic and thyme, season with salt, cover, and cook over medium heat until onions are translucent (around 10 minutes).

Add both kinds of lentils, the tomato, and the chicken stock or water. Season with salt and bring to a simmer. Cook over low heat until the beluga/De Puy lentils are cooked through, around 45 minutes. The red lentils will dissolve, thickening the soup.

Just before serving, give the soup a final seasoning, and add the spinach and a squeeze of lemon to taste. Give the soup a quick stir to wilt the spinach, then serve.

Yield: About 3 quarts.