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 1 diced carrot, and sauté until softened, about 5 minutes.

Stir in 1 teaspoon of ground cumin, 1 teaspoon of turmeric powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper. Cook for 1 minute until fragrant.

Add 1 cup of brown or green lentils, 4 cups of low-sodium vegetable broth, and 1 (14.5 oz) can of diced tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the lentils are tender.

Stir in 1 cup of chopped kale and cook until wilted, about 5 minutes.

Season with salt and freshly ground black pepper to taste. Serve hot with a squeeze of fresh lemon juice and optional dollop of Greek yogurt.