You can say many great things about lentils (heart-healthy, low-cholesterol, superfood), but the word pretty rarely makes the list. After all, we’ve all seen our fair share of gloppy, gray lentil soups. The key to making one that’s gorgeous? Learning how to cook the legumes so that they maintain their structure (see Finishing Touches, below) and using heirloom varieties that are bigger and brighter. This recipe calls for lovely golden lentils, caramelized onions and toasty spices, and makes for a soup that’s pretty enough for company - or at least dinner and a good flick.

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