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Whether you’re looking to eat better or chase away the cold weather doldrums, this smoky lentil soup with vegetables is just the ticket. It is best made with French green lentils, or lentilles du Puy. Prized by chefs for their earthy, peppery flavor and sturdy texture, these small lentils hold their shape when cooked, thickening the soup without turning it to mush (if you’ve ever had lentil soup so thick you could stand a spoon in it, you know what I mean). You can find French green lentils in many supermarkets—I usually get them at Whole Foods or Wegman’s—or order them online. They are worth going out of your way to find, as they work beautifully in soups and salads. If you can’t get them, it’s fine to use common green or brown lentils; just watch the cooking time as they can get mushy.
