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Once the lentils are tender, add an extra cup of water/stock if you think the soup needs thinning. Add the lime juice and stir.

Remove the bay leaf. Use an immersion blender to puree about half the soup. If you don’t have an immersion blender, use a potato masher to mash it up a bit, until the desired thickness is achieved. Taste and adjust the salt.

To serve:

Ladle into bowls and top with a pineapple ring, a slice of lime, and a few dots of hot sauce.

BROCCOLI-POTATO SOUP WITH FRESH HERBS

SERVES 6 TO 8

TIME: 50 MINUTES

This vibrant soup is a great start to a Mediterranean meal.Try it our way with fresh dill and mint, but keep in mind that it’s also really versatile. So if the day should come when all you’ve got is some potatoes, onions, and garlic, you can use this recipe as a guideline and add the herbs and spices of your choice. But if you mess it up with some crazy substitution, please don’t go giving us two-star reviews on Amazon.

2 tablespoons olive oil

1 medium-size onion, cut into ¼ inch dice

3 cloves garlic, minced

½ teaspoon dried tarragon

Several pinches of freshly ground black pepper

1 teaspoon salt

6 cups vegetable stock, or 4 cups veggie stock plus 2 cups water, whatever

2 pounds potatoes, peeled and cut into ½-inch chunks

4 cups chopped broccoli (including the stalks: chop them into thin slices, and the tops into small florets)

¼ cup chopped fresh dill

¼ cup chopped fresh mint

HEAT A soup pot over medium heat. Sauté the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt,and cook for 1 more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.

Use an immersion blender to blend about one-third of the soup; we like to keep it chunky with lots of whole potato chunks. If you don’t have an immersion blender (get one!), transfer about one-third of the soup to a blender or food processor and puree, then add it back to the rest of the soup.

Add the fresh dill and mint, then let the soup sit for about 10 minutes to let the flavors meld. Serve!

CHICKPEA-NOODLE SOUP

SERVES 6

TIME: 50 MINUTES

Chickpea Soup for the Vegan Soul.This is some Oprah’s Book Club stuff right here: a great soup for when you’re feeling under the weather and need something tasty to slurp on while you watch TV and pity yourself. But don’t let that dissuade you if you feel fine and just happen to want a nice, comforting bowl of soup.

2 tablespoons olive oil

1 large yellow onion, sliced thinly

1 cup peeled, thinly sliced carrots (or chopped baby carrots)

2 cloves garlic, minced

2 cups sliced cremini mushrooms

½ teaspoon celery seeds

1 teaspoon dried thyme

½ teaspoon dried rosemary, crushed in your fingers

½ teaspoon ground black pepper

2 tablespoons mirin (optional)

⅓ cup brown rice miso

6 cups water or vegetable stock

2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed

6 ounces soba noodles

➣ We use brown rice miso here, which has a nice winelike taste and isn’t too salty, but you can use any kind of miso you like. If using a stronger miso, such as barley miso, first use ¼ cup and add more to taste from there.

➣Some soba noodles come wrapped in 3-ounce serving sizes. If yours aren’t wrapped, you can measure ’em this way: the circumference of one 3-ounce bundle is about the size of a quarter.

➣Soba noodles expand a lot when they’re soaking, so this isn’t the best soup to keep in the fridge overnight. If you don’t plan on eating it all in one day, use instead regular pasta noodles broken in half or thirds.

➣ Need a little green? Add some chopped greens toward the end of the cooking process. Spinach, kale, chard—whatever you’ve got. Let them wilt and then serve.

PREHEAT A soup pot over medium-high heat. Sauté the onions and carrots in the oil for