New York Times

Tomato-Lentil Soup With Goat Cheese

You could just make this tomato-rich red lentil soup — it’s earthy and sweet, delicious on its own. But skipping the goat cheese topping would be like eating tomato soup without grilled cheese, and what’s the fun in that? In this recipe, the melty cheese accompaniment happens right in the pot: Once the lentils are soft, top them with slices of herb-and-lemon-sprinkled goat cheese to warm. The cheese forms creamy, tangy puddles throughout your bowl. While this dish is lovely as it is, feel free to top bowls with toasted walnuts or sliced almonds, zhug, rice or leftover root vegetables, eggplant or peppers. It’s also good with pita or crusty bread.