Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 large Yellow onion, finely diced
  • 2 medium Carrots, diced into 1/2-inch rounds
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1.5 cups Dried brown or green lentils, rinsed
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Dried thyme
  • 1 Bay leaf
  • 6 cups Low-sodium vegetable broth
  • 2 cups Fresh kale, de-stemmed and chopped
  • 1 tbsp Fresh lemon juice
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables have softened and the onions are beginning to turn translucent and light amber.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the cumin, smoked paprika, and dried thyme directly to the oil and vegetables. Stir for 30 seconds to bloom the spices and intensify their flavor.
  4. Stir in the rinsed lentils, vegetable broth, and bay leaf. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 30–35 minutes until the lentils are tender but not falling apart.
  5. For a velvety texture, use an immersion blender to pulse the soup 3 times. This releases starches to thicken the broth while keeping most lentils whole.
  6. Stir in the chopped kale and cook for 2–3 minutes until wilted. Remove the bay leaf.
  7. Remove from heat. Stir in the fresh lemon juice and season with salt and black pepper to taste. Serve with an optional drizzle of olive oil.