This 30-minute vegetarian-friendly soup is an easy, healthy dinner. It’s a welcome time-out meal that brims with nutrient-rich ingredients and warms on a cool fall evening. Inspired by the Southwest with sweet potato, cumin, and chile heat, it relies on sturdy protein-rich lentils for heft and body.
The soup comes together quickly, which helps to preserve the texture of the ingredients. The vegetables are simply cooked until al dente, and the lentils are cooked until tender without turning to mush. Ripped kale leaves are swirled into the soup right before serving, allowing for just enough time to soften and brighten without dulling in color or flavor.
