This 30-minute vegetarian soup is a straightforward, healthy dinner. It's a welcome time-out meal stuffed with nutritious ingredients and warming on a cool autumn evening. Inspired by the Southwest with the spiciness of sweet potato, cumin and chili, it's based on robust, protein-rich lentils for strength and body.

The soup will be prepared quickly, which suggests that the consistency of the ingredients is maintained. The vegetables are simply cooked al dente and the lentils are cooked until they’re soft without turning into mush. Pulled kale leaves are tossed into the soup just before serving, giving them barely enough time to melt and brighten without dulling the colour or flavor.

Sweet potato, kale and lentil stew

For 4 to six people

INGREDIENTS

1 tablespoon olive oil

1 medium yellow onion, chopped

1 medium sweet potato, peeled and diced

1 carrot, diced

1 poblano pepper, seeded and diced

1 jalapeno pepper, seeded and finely chopped

1 teaspoon kosher salt, or more to taste

2 large plum tomatoes, roughly chopped

1 cup brown lentils, rinsed

1 large garlic clove, minced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon dried thyme

1 bay leaf

4 cups vegetable broth (or chicken broth, for non-vegetarian option)

1/3 cup full-bodied red wine

2 tablespoons balsamic vinegar

1/2 teaspoon freshly ground black pepper

2 cups torn Tuscan or green kale leaves

DIRECTIONS

Heat the oil in a big pot over medium heat. Add onion, sweet potato, bell pepper and carrot and season with salt. Sauté for two to three minutes to coat the vegetables and lighten their color.

Stir within the tomatoes, lentils, garlic, cumin, paprika, thyme and bay leaf and cook for about 2 minutes more to toast the lentils and spices.

Add broth and wine. There needs to be enough liquid to generously cover the vegetables. If not, add more broth or water.

Bring the soup to a boil and cook over medium-low heat, partially covered, until the vegetables and lentils are tender but not mushy, about 25 minutes, stirring occasionally. If the soup is just too thick, thin it with additional broth or water. Stir in balsamic vinegar and black pepper and taste for seasoning. Add more salt if crucial.

Before serving, stir within the kale leaves and simmer until light in color and wilted, about 1 minute. Pour into bowls and serve immediately.

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