On the mend spiced red lentil-kale soup

This soup is wonderful! It's from Angela Liddon's new cookbook - Oh She Glows Cookbook.

1 tsp coconut oil or olive oil

1 sweet onion, diced

2 large cloves garlic, minced

3 stalks celery, diced

1 bay leaf

1 1/4 tsp ground cumin

2 tsp chili powder

1/2 tsp ground coriander

1/4 to 1/2 tsp smoked paprika, to taste

1/8 tsp cayenne pepper

1 (14-ounce) can diced tomatoes, with their juices

5 to 6 cups vegetable broth

1 cup uncooked red lentils, rinsed and drained

Fine-grain sea salt and freshly ground black pepper

2 handfuls destemmed torn kale leaves or spinach

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until the onion is translucent. Add the celery, season with salt, and sauté for a few minutes more.

Add the bay leaf and all spices and stir to combine. Sauté for a couple of minutes, until fragrant.

Stir in the tomatoes with their juices, the broth, and the lentils. Bring to a boil.reduce heat to simmer, uncovered, for 20 to 25 minutes, until the lentils are tender and fluffy. Season with salt and pepper. Remove and discard bay leaf.

Stir in the kale and cook for a few minutes more until it has wilted serve immediately.