Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Yields: 4-6 servings

DIRECTIONs

1. Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, and cook until they become soft.

2. Add the chopped celery and carrot to the pot. Cook for 5-10 minutes, or until they have softened.

3. Add in the dried lentils, diced tomatoes (including the liquid from the can), vegetable broth, cumin, paprika powder, dried oregano, turmeric, salt, dried thyme, black pepper, and a pinch of red pepper flakes. Stir to combine.

4. Increase the heat to medium and cover the pot. Allow the soup to simmer for 20-30 minutes, or until the lentils are soft.

5. Transfer 2 cups of the soup to a blender and puree until smooth. Carefully pour the puree back into the pot and stir to combine with the remaining soup.

6. Add in the lemon zest and chopped kale. Cook until the kale wilts.

7. Remove the pot from the heat and stir in the juice of 1 lemon.

8. Taste the soup and adjust the salt if needed.

9. Serve and enjoy this flavorful and hearty lentil soup!