I love the richness of gumbo, a roux-based soup. It is hearty and comforting cold weather fare. Gumbo commonly uses okra or filé powder as a thickener -- I decided to use some red lentils instead, and I was quite pleased with the result. I had an orange bell pepper on hand so used it in the "trinity." I added lacinato kale to add some contrast in color and texture. I prefer to make my roux in the oven (so easy), but feel free to do it on the stove-top if you'd like. <br /> <br />It makes a great hearty meal for a casual get-together, and it tastes even better if made the day before. You only need to rewarm the leftovers and make some rice (and a pan of cornbread with whipped honey butter, if you're so inclined). This soup is like love in a bowl, so it should definitely be shared!

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