After years of indifference, lentils are part of my kitchen repertoire. Beans aren’t going anywhere and in fact, they’re a very different sensation. But I am smitten with how quickly lentils cook and their distinct flavor. Our black caviar and French-style lentils both are very small, which normally would mean the skin-to-flesh ratio would be off, but with these, the skin seems to melt in your mouth.

This soup is simple and sublime. If you want to make it a more substantial meal, try serving it with soft-boiled eggs or even crumbling cooked bacon bits on top.

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 onion, minced
• 1 cup Rancho Gordo Black Caviar Lentils or French-style Green Lentils, rinsed and picked over
• 1 bay leaf
• 1/2 pound waxy potatoes, cut into 1/2-inch cubes 
• Salt and freshly ground pepper
• Roasted pumpkin seeds for garnish
• Chopped fresh herbs for garnish (optional)

Serves 2

1. In a heavy, large saucepan, heat olive oil over medium heat. Add garlic and onion and stir 30 seconds. Add 4 cups water, bay leaf, lentils, and potatoes; bring to boil. Reduce heat, cover and simmer until lentils and potatoes are tender, stirring occasionally, about 25 minutes. Add more boiling water if needed. 
2. Season with salt and pepper. Divide among bowls and top with pumpkin seeds and herbs, if desired.