Step 1

Warm stock in medium pot with saffron and steep over low heat to bloom the threads

Step 2

Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat a Dutch oven over medium to medium-high heat with EVOO, then add potatoes, season with salt and pepper and brown 5 minutes

Step 3

Add onions and bay and soften onions 2 to 3 minutes, add garlic and spices and stir a minute, then add peppers and paste and stir a minute more

Step 4

Add sherry, lentils and the saffron-infused stock, bring to boil and simmer 30 to 45 minutes to cook the lentils

Step 5

Wilt in greens of choice when the lentils are cooked and add Tabasco to taste

Step 6

Remove the bay leaves

Step 7

To make gremolata/to serve, combine and finely chop zest, flakes and parsley or parsley and cilantro, then add it to the soup

Step 8

Char bread under broiler or on open flame of stovetop burners and rub with cut garlic

Step 9

Halve tomato across the middle and rub the flesh into bread, drizzle with EVOO and season with salt

Step 10

Serve with soup