Lentil Soup

This is a simple soup created from the memory of eating lentils at my grandmother's as a child and watching her drizzle a thin ribbon of olive oil over my bowl before serving me. I can still hear her saying it was the best part. She was right. Don't skip it or the vinegar. They make the soup.


1 large onion, quartered

2 medium carrots, each cut in thirds

1 bell pepper, seeded and quartered

4 cloves of garlic, peeled

2 Tablespoons sweet pimenton (or paprika)

2 teaspoons cumin

1/4 cup olive oil

2 Tablespoons salt

2 cups French lentils

10 cups water

1 bay leaf

2 potatoes

1 Tablespoon Sherry vinegar

maldon salt (optional)

Make a sofrito by placing the onion, carrots, pepper, and garlic in a food processor or blender