Prep your ingredients: Rinse the lentils until the water runs clear. Dice the onion, carrots, and celery. Strip the kale from the stems and chop the leaves. Mince the garlic.

Sweat the aromatics: In a large pot, warm the olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the vegetables soften and the onions turn translucent.

Add garlic and tomato paste: Stir in the garlic and tomato paste. Cook 1–2 minutes until the paste darkens slightly and smells sweet. This step deepens the flavor.

Season the base: Sprinkle in cumin, smoked paprika, and dried thyme or oregano. Add a pinch of red pepper flakes if you like heat. Stir for 30 seconds to bloom the spices.

Build the soup: Add the rinsed lentils, crushed tomatoes, bay leaves, and broth (or water). If using a diced potato, add it now. Stir and bring to a boil.

Simmer gently: Reduce heat to maintain a steady simmer. Cover partially and cook 25–35 minutes, stirring occasionally, until lentils are tender but not mushy. Add more liquid if the soup gets too thick.

Add the kale: Stir in the chopped kale and cook 5–8 minutes until it softens and turns deep green. If you prefer a softer texture, cook a bit longer.

Finish and balance: Remove bay leaves. Squeeze in the juice of half a lemon and taste. Add more lemon, salt, and pepper until the flavors pop. If you want extra brightness, add a splash of vinegar.

Serve: Ladle into bowls. Drizzle with olive oil and top with chopped parsley or grated Parmesan if you like. Crusty bread on the side is never a bad idea.