One of the great soups from my cookbook, When Bakers Cook. Lakeside walks on a winter’s day generally result in an appetite for soup. Such was the case when I happened on a nook of a bakery in a small village near my home that served a wonderful daily soup of lentils and vegetables, alongside huge sandwiches, maple glazed biscuits (another recipe to replicate soon), huge cookies and lofty scones. Here's that soup as best I can recreate it. Serve this soup as is or in individual bowls, each topped with garlic bread rounds, and a pile of asiago cheese shavings. Pop it under a broiler for a few minutes to make the cheese bubble and sizzle.