Hearty Lentil Soup

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 minced cloves of garlic, and 2 diced carrots. Sauté until softened, about 5 minutes.

Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of turmeric and 1/4 teaspoon of red pepper flakes, cook for 1 minute until fragrant.

Add 1 cup of dried green lentils, 6 cups of vegetable broth, and 1 can (14.5 oz) of diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.

Stir in 1 cup of chopped kale and 1 tablespoon of lemon juice. Cook for another 5 minutes.

Season with salt and freshly ground black pepper to taste. Serve hot with a dollop of plain greek yogurt or a sprinkle of fresh parsley, if desired.