Step 1

Heat the oil in a large pot until it shimmers. Add the onion, celery, and carrot and stir for 5 minutes, or until the onion becomes translucent.

Step 2

Add the tomato paste, minced garlic, dried spices, salt and pepper. Stir and toast the spices for 2 minutes.

Step 3

Add the diced tomatoes, broth, and lentils and stir together. Bring that to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes.

Step 4

You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.

Step 5

Stir in the kale and lemon juice, and simmer for an additional minute or two to soften the kale. Taste the soup, and add any additional lemon juice, salt, or pepper before serving.