Step 1

Dice onion and carrot.

Step 2

In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

Step 3

Meanwhile, mince garlic and dice potato.

Step 4

Add garlic, potatoes, cumin, and paprika to pot. Stir and sauté 1 minute.

Step 5

Add 5 cups broth, tomatoes with juice, and lentils (rinsed and drained).

Step 6

Increase heat and bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.

Step 7

Meanwhile, roughly tear/chop kale into bite-size pieces, large stems removed.

Step 8

Stir in kale during the last few minutes of cooking. Salt/pepper to taste as desired.