Lentils are gluten-free, a great source of protein and fiber, and low in fat and calories. I love making soups, dips, side dishes, salads and main course dishes with this versatile, diminutive legume. The lentil doesn't require lengthy soaking or preparation and it cooks quickly, making it an excellent Seriously Simple staple in your pantry.

There is a world of lentils at your grocery store, where you'll find varieties in green, brown and red. Green lentils take longer to cook, because they have a firmer texture. If you want your lentil to hold its shape, for a salad or as a bed for fish or chicken, use the French green lentil.

This red lentil soup has a milder flavor and turns a sort of dull gold after cooking. The big flavor enhancer here is the gremolata topping that bring all the flavors together with the bright lemon zest notes, garden fresh parsley and sharp garlic. It brightens up the mild lentil flavor.

Here's the thing. You can make this completely vegetarian if you choose to use vegetable stock and omit the sausage at the end. To add extra flavor, you can add a bit of smoked chile powder or a few drops of chipotle Tabasco sauce at the end. I like to add the sausage at the end since it is precooked. Serve a loaf of whole grain bread and olive oil for dipping. A glass of pinot noir would be a lovely accompaniment.

Lentil Soup with Smoked Turkey Sausage and Gremolata Topping

Serves 6 to 8

For the lentil soup:

2 tablespoons olive oil

1 large onion, finely chopped

3 carrots, peeled and coarsely chopped

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