Hearty Lentil Soup

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 5 minutes.

Add 2 cloves of minced garlic and cook for 1 minute more.

Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, and a pinch of red pepper flakes (optional).

Add 1 cup of brown or green lentils, 6 cups of vegetable broth, and 1 (14.5 ounce) can of diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.

Stir in 1 cup of chopped kale or spinach during the last 5 minutes of cooking until wilted.

Season with salt and pepper to taste. Serve hot with a drizzle of olive oil or a squeeze of lemon juice, if desired.