Sicilian Lentil and Kale Soup with Lemon-Parsley Gremolata

This soup builds slowly — onion, carrot, and celery softened first, then brown lentils simmered until tender in a thyme-scented vegetable broth, with kale stirred in at the end so it keeps some bite. It's the kind of soup that gets better as it sits, which makes it a good one to make ahead.

Lentils are one of the better plant sources of iron, and we top each bowl with a fresh lemon-parsley gremolata specifically because the vitamin C in fresh lemon zest and juice helps your body absorb more of that iron than it would on its own. It's a small step that makes a real difference.

Ladle it into deep bowls and spoon the gremolata generously over the top just before eating, rather than stirring it in early — that way it stays bright and fresh against the warm, earthy soup underneath.