Sauté the aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add garlic and cook another 1 minute.
Add veggies:
Stir in carrots, celery, and potato. Cook for about 5 minutes, stirring occasionally.
Add spices and lentils:
Stir in cumin, smoked paprika, thyme, and the rinsed lentils. Mix to coat everything in the spices.
Simmer:
Add the diced tomatoes (with juice), vegetable broth, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 30–35 minutes, or until lentils and vegetables are tender.
Add greens:
Stir in kale or spinach and cook for 5 more minutes until wilted.
Final touches:
Remove bay leaf. Season with salt and pepper to taste. Add a squeeze of lemon juice if using.
Serving Suggestions:
Serve with crusty bread or over rice.
Add a sprinkle of nutritional yeast or vegan parmesan on top.
Great with a drizzle of olive oil or chili flakes for a kick.
