SERVES 4-6  This soup doesn’t have to cook for hours on end. You can have this done in under an hour. Serve it with a simple salad and warm crusty bread and you’re good to go. Or make this soup an even more substantial meal by adding vegan Italian-style sausage. Slice 2-4 links into half-inch pieces, brown slightly in a separate pan and add the broth. *Mirepoix is a classic base for soups, stews and sauces. You can prep your mirepoix ahead and refrigerate in a sealed container for 1 day. The standard ratio is 2:1:1 (onion:celery:carrot), to make 2 cups total.

Heat the oil in a large stockpot over medium heat. Add the mirepoix, and cook, stirring occasionally, until the vegetables are soft and slightly browned, about 5-7 minutes. Stir in crushed herbs and mix to incorporate. Next, add the crushed garlic and cook until fragrant, about 30 seconds. Season with several generous pinches of salt and pepper. Stir lentils into vegetable mixture, then add the broth, potatoes, tomatoes with their juices, and bay leaves; mix to combine. Cover and reduce heat to medium-low to allow the soup to simmer, about 15 minutes. Stir occasionally and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more. Add the kale and stir until wilted but still bright green, approximately 5 minutes. Adjust seasoning as needed. Remove bay leaves.

If you prefer a creamier texture, purée a portion of the soup in a blender and add it back to the pot, or use a hand mixer and pulse 2 or 3 times until you get the desired consistency. Ladle soup into bowls, drizzle with olive oil and sprinkle with a teaspoon of cheese, if using.