Red lentils are hearty, filling, flavorful, cook quickly, and you don't need to soak them before cooking. The ingredients of my lentil soup vary depending on what’s in the fridge and pantry, but the recipe below is one of my favorites.
1. In a separate pot or kettle, boil enough water to cover all of the ingredients. Put all ingredients except kale in a pot and cover with boiling water. Simmer covered for 13 minutes adding water as the lentils swell. You can choose to make a thicker or a more liquid soup.
2. 6 minutes before the soup is done, add chopped kale on top. Don’t mix the kale in, but let it steam instead.
3. Let the soup cool a bit and serve with nutritional yeast and fresh parsley.
