Not unlike Lentil Soup with Greens, this soup is even simpler, calling for fewer ingredients. A good soup to make in winter with the barest of fridge and pantry essentials, it’s adapted from a 2002 Gourmet recipe.

Steps

1. Put the lentils, water, broth, and bay leaves in a medium saucepan. Bring to a low boil and cook, uncovered and simmering, for 30 to 40 minutes, until the lentils are tender.
2. Meanwhile, prep the onion, celery, carrot, and garlic. Put them in a Dutch oven or large soup pot with the olive oil and sauté over medium heat for about five to 10 minutes, until slightly softened. Add the thyme, if using, and the cumin. Sauté for another few minutes.
3. If the lentils are ready, remove the bay leaves and add the lentils to the sautéed aromatics. (If not, remove the aromatics from the heat until the lentils are ready.) Once the lentils are stirred into the aromatics, add the bell peppers (if using) and simmer together for about 10 to 15 minutes, until the vegetables are fully cooked.
4. Add pepper and salt, then use an immersion blender to lightly purée about a fourth to a third of the soup. (No immersion blender? Scoop a couple of cups of soup into a regular blender, pulverize, then return to the soup pot.) Serve hot, with parsley leaves on top and soft goat cheese swirled in to melt, if you like.