Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper

1. 1

   Simmer lentils with parsley, bay leaf, broth, and water in a 4-quart saucepan, uncovered, until tender, 30 to 40 minutes.

2. 2

   While lentils are cooking, coarsely grind peppercorns with cumin using a mortar and pestle or an electric coffee/spice grinder.

3. 3

   Heat 1 tablespoon oil in a 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook bell pepper, stirring, until golden, about 5 minutes.

4. 4

   Add spices and cook, stirring, 1 minute.

5. 5

   Add carrot, celery, onion, garlic, and remaining 3 tablespoons oil and cook, stirring, until carrot is tender, about 8 minutes.

6. 6

   Stir in lentil mixture and discard bay leaf.

7. 7

   Puree 1 cup soup in a blender until smooth (use caution when blending hot liquids).

8. 8

   Stir puree into remaining soup and reheat over moderate heat, stirring.

9. 9

   Season soup with salt and pepper.

10. 10

    If soup seems too thick, thin with water to desired consistency.

* Per serving · 4 servings · Values may vary.