I normally wouldn’t eat soup in the summer, but I’ve been feeling particularly stressed and under the weather lately. I needed something really homey and comforting, and this soup totally worked for me.

The lentils we had already cooked in vegetable broth the day before.

1. Prep the rice. Put on 1 cup of wild rice to boil in three cups water. Once boiling,  turn down the heat to simmer for 30-45 minutes, or until tender.
2. Prep the rest of the soup. Finely chop about 7 small stalks of green onion, enough to make a handful when you’re done. Finely chop some fresh herbs like oregano, thyme, and/or rosemary. Loosely cut apart a few large pieces of kale and/or any dark leafy greens.
3. Put it all together. When the rice is done, drain it and put half of it back into the empty pot. Pour in the other prepped ingredients, including 1-2 cups of the cooked lentils, and cover with water. Drop in a bouillon cube and let it cook for about ten minutes or until the greens are softened. (I used this kind of bouillon because I like the flavor, but any vegetable stock will do. If you don’t use bouillon cubes, you can use liquid stock instead of the plain water.) Sprinkle on a pinch or two of kosher salt and serve hot.