Now that the season has shifted to cooler nights, my body craves soup – nourishing, warming, and energy-giving pulses and vegetables.

This soup is packed with feel-good veggies and has a tomato base, making it a filling and flavourful main dish. If you have any leftover parmesan rind, add it to the pot – it will give the soup a rich, full-bodied flavour. Use up any vegetables in your crisper along with new season produce. You can use fresh, frozen, or a combination of both.

INGREDIENTS

• 1½ cups green or brown lentils (canned is okay)
• 2 tbsp olive oil
• 1 cup finely chopped carrots
• 1 cup fresh corn, chopped
• 2 cups onion, finely diced
• 2–3 cloves garlic, finely chopped
• 3 cups kale or spinach, chopped
• 1 cup finely chopped celery
• 1 can unsalted diced tomatoes
• 4 cups vegetable or chicken broth (low sodium or homemade)
• 2 tsp finely chopped thyme
• ½ tsp salt and ½ tsp pepper
• 1 parmesan rind (optional)
• 1½ tbsp red wine vinegar
• 4 tbsp chopped parsley, to garnish
• ½ cup grated parmesan cheese

INSTRUCTIONS

1. Heat oil in a large pot or Dutch oven. Add onion, carrot and celery. Cook until softened – about 6–10 minutes. Add garlic and stir until fragrant.
2. Add broth, lentils, tomatoes, corn, thyme, salt, pepper, red wine vinegar and parmesan rind (if using). Bring to the boil over medium heat and cook for 15–20 minutes. Add more broth if needed.
3. Add kale or spinach and cook, covered, until tender (5–10 minutes). Remove and discard the parmesan rind if used.

To serve, sprinkle with fresh parsley and grated parmesan.

This soup freezes well, so it’s great for meal prepping.