Red Lentil Vegetable Soup

I like using lots of different spices in soups to add extra warmth.

1 medium onion, finely chopped
1 leek, tender white and pale green parts only, thoroughly washed and finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, finely minced
2 zucchini, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 teaspoon turmeric
1 cup diced tomatoes (I used fire-roasted tomatoes)
1 cup lentils, rinsed and picked through for stones
1/2 cup fresh cilantro, chopped
6 cups vegetable stock
1 bunch kale, chopped

Heat oil in a large stockpot over medium heat.  Add onion and leek and cook until softened.  Add carrots, celery, garlic, zucchini, chili powder, cumin, smoked paprika, and turmeric.  Cook for 3-4 minutes to develop flavor, being sure to stir to prevent sticking at the bottom of the pot.  Add tomatoes, lentils, cilantro and vegetable stock.  Bring to a boil, then reduce heat to low and simmer, covered, until lentils are soft, 25-30 minutes.  Add chopped kale and cook just until tender, about 3-4 minutes. Season to taste with salt and pepper.

This printable recipe is from Jeanette's Healthy Living.