This vegetarian soup is more like a robust stew. It has plenty of flavor—you don’t need any stock which is fine because that makes it fit the new, healthy and clean eating program you’ve probably resolved to take up in the new year. Don’t get too excited about the red lentils, they turn brownish when they are cooked but they’re fun to use nevertheless. I like to use Le Puy green lentils because they hold their shape—they are available at Whole Foods. You can substitute plain ol’ green lentils if you wish. If you can find red chard it will add some color to the soup, along with the greens. This is one of those nothing-too-fancy winter staples that you will want to have on the stove during a snow storm, or tuck in your freezer for a rainy day. - Sally

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