Step 1

Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the bell pepper and saute for about 5 minutes or until the pepper begins to color. The oil will turn a deep orange shade.

Step 2

Using a mortar and pestle, bash up the peppercorns and cumin seeds and add them to the saucepan and cook for a minute, until fragrant. Add another two tablespoons of olive oil, carrots, celery, onion, garlic, bay leaf and parsley and saute for about two minutes, until they begin to soften. Add the lentils and 3 cups of stock or water and bring to a simmer (if using water, you’ll want to add a pinch of salt here). Reduce heat to low and cook the lentils at a low simmer, uncovered, until the lentils are tender, about 20 minutes. Using a potato masher, roughly crush some of the lentils to give the soup more body (you could also use a stick blender to partially puree it).

Step 3

Add the remaining cup of stock or water and bring to a simmer. Taste to see if needs more salt. Serve.