2 carrots, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, finely minced
1/2 tsp cumin
1 tsp turmeric
1 cup lentils, rinsed and picked through for stones
1/4 cup fresh cilantro, chopped (you may sub Italian parsley if you’re not a cilantro fan)
6 cups veggie or chicken stock
1 cup fresh kale chopped
Heat oil in a large stockpot over medium heat. Add onion and leek and cook until softened. Add carrots, celery, garlic, chili flakes, cumin, turmeric, paprika salt, and pepper. Cook for 5 minutes and continue to stir. Add tomatoes, lentils, cilantro and vegetable stock.
Bring to a boil, then reduce heat to low and simmer, covered, until lentils are soft, about 30 minutes. Add chopped spinach and let it wilt -about 1-2 minutes. Feel free to sprinkle a little more paprika to make it pretty Serve.