4-5 cloves garlic
2 cups dry brown lentils
2 medium potatoes (I use gold)
15 oz. can diced tomatoes
4 cups vegetable broth + 3 cups water
1 small bunch kale
1 1/2 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. salt, more to taste
Dice onion, carrot, and potato.
In a large stockpot over medium heat, saute onion and carrot for about 7 minutes.
Meanwhile, mince garlic and rinse lentils.
Add potatoes, garlic, cumin, paprika, and salt to stockpot. Saute 1 minute.
Add 4 cups broth, 3 cups water, tomatoes with juice, and lentils.
Increase heat and bring to a boil.
Reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.
Meanwhile, roughly tear kale into bite-size pieces, stems removed.
Stir in kale during last couple minutes of cooking.
Additional salt to taste if desired.
*Note: I like my soups thick. I you prefer it thinner, reduce lentils (to 1 1/2 cups) or add more water during cooking as desired.