If you’re eating from the new Crossroads cookbook by acclaimed chef Tal Ronnen, you’re eating some of the best, most inventive, freshest and satisfying vegan food on the planet. Hearty French lentils and crispy kale team up to provide one of the heartiest vegan spoonfuls of the season. 

I love this homey soup for its many layers of flavor and texture: the earthiness of the lentils, the sweetness of the onions and carrots, and the crunch of crispy kale. Lentils love to absorb other flavors, making them the ultimate base for a soup. This one is made with French green lentils (Puy), which hold their shape and thicken the soup without turning it into sludge, the fate of too many lentil soups.

Reprinted with permission from Crossroads