Instructions

• Prep all ingredients: peel (if desired) and finely dice 1 yellow onion and 2 medium carrots; mince 3–4 cloves garlic; dice the 8 oz gold potato into roughly 1/2‑inch pieces; remove large stems and roughly chop 3–4 cups fresh kale; rinse and drain 1 cup green/brown lentils; open the 15 oz can diced tomatoes.
• Heat a large stockpot over medium-high heat. Add the diced onion and carrot and 3 tablespoons of the 6 cups vegetable broth. Sauté, stirring occasionally, about 7–8 minutes until the vegetables soften and begin to brown, adding more vegetable broth by tablespoonfuls as needed to prevent sticking.
• Add the minced garlic, diced potato, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika to the pot. Stir and cook about 1 minute until fragrant.
• Pour in the remaining vegetable broth (to total 6 cups), add the 15 oz can diced tomatoes with their juices, and stir in the rinsed lentils.
• Increase heat until the soup comes to a light boil, then reduce heat to low/medium-low, cover, and simmer 25–30 minutes, or until the lentils and potatoes are tender.
• Stir in the chopped kale during the last 3–5 minutes of cooking and cook until the kale is wilted and heated through.
• Remove from heat and serve hot.