Ingredients

1 large onion, chopped

2 celery ribs, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon smoked paprika

fresh ground black pepper, a few grindings

1 quart Vegetable Stock, homemade or store-bought

2 cups water

1 cup red lentils

1 large carrot, peeled and diced small

handful of chopped kale or spinach

juice of 1/2 lemon, and lemon wedges for serving

3 tablespoons chopped fresh cilantro

Instructions

1. In a large pot over medium heat add onion, celery, and garlic and saute until transparent, about 4 minutes.

2. Stir in tomato paste, cumin, chili powder, smoked paprika, and black pepper, and saute for 2 minutes longer.

3. Add vegetable stock, water, lentils, and carrot. Bring to a simmer, then cover and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.

4. Stir in lemon juice, kale, and cilantro. Serve with additional chopped cilantro and lemon wedges if desired along with a dusting of chili powder.

Note: If you prefer a smoother soup, use a hand immersion blender or food processor to puree half the soup, then add it back to the pot.

Adapted from New York Times Cooking