Name: Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper
Cook time: 20 minutes
Total time: 40 minute
Yield: Makes about 5 cups
Ingredients: 1 cup lentils (preferably small); 1 fresh flat-leaf parsley sprig, finely chopped (including stem); 1 Turkish bay leaf or 1/2 California bay leaf; 2 cups chicken broth; 2 cups water; 24 whole black peppercorns; 1/4 teaspoon cumin seeds; 4 tablespoons extra-virgin olive oil; 1/2 cup finely diced red bell pepper; 1/4 cup finely diced carrot; 1/4 cup finely diced celery; 1/4 cup finely chopped onion; 2 garlic cloves, chopped

I use a small, plump, shrewdly marketed black lentil dubbed "beluga" for this soup, but you can use dark green French lentils or flat olive-green ones, or you can try other pulses such as split peas — green, orange, or gold. Just be prepared to adjust the amount of stock or water. Whole cumin and black peppercorns, crushed just before you add them to the soup, flavor it boldly. I have served this soup three different ways — straight from the pot, irregularly mashed in a mortar, and fully puréed in a blender or processor. Each method produces a different texture and character, and I like all three.

Cooks' note:

· Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Recipe notes

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