Lentils are a healthy staple of the vegetarian diet, and a cheap, versatile protein source for anyone—meat-free or not. They cook up quickly and add hearty body to a simple soup. I like Umbrian lentils from Italy—they hold their shape well with cooking—but any brown lentil will do. The flavor of this soup is amped up with a pint of roasted cherry tomatoes. You could toss most any leafy green into the pot—kale, collards, mustard greens, chard. Substantial leaves will need a bit more simmering to soften. Try some chopped fresh herbs for serving—especially cilantro or mint. And a last minute drizzle of fruity olive oil.
