This is one of my favorite lentil soups, one that tips its hat to Catalonia. It starts with a base of sofrito, the Spanish building blocks of onion, garlic, and tomatoes (though I’ve added carrot, as well, because I like the way its sweetness pairs with earthy lentils), and ends with almond picada, a dense paste of fried bread, almonds, garlic, olive oil, and parsley. The soup is delicious on its own, but it’s all the better because of the picada, which you can add during the final minutes of cooking to flavor, and then bring to the table as a garnish. I like a crumbly picada with this soup, but a smooth paste (almost purée) is more traditional. Feel free to go either route. <br /> <br />Notes: If you can't find piquillo peppers, use a smaller amount of regular roasted red peppers (jarred or freshly roasted).

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