Vegan Lentil Soup with Kale and Carrots

1. 1. In a large pot heat oil over medium heat.
   2. Add onions, carrots, and celery and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
   3. Add the garlic, cumin, and thyme and stir for about 30 seconds. Pour in drained diced tomatoes and mushrooms and cook for a few more minutes, stirring often.
   4. Pour in the red lentils, broth, and water. Add 1 teaspoon salt, a pinch of red pepper flakes, and fresh ground pepper. Bring the mixture to a boil, then partially cover the pot and reduce the heat to a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
   5. Leave soup chunky or blend with an immersion blender to preferred consistency.
   6. Add baby kale and cook for 5 more minutes. Remove the pot from the heat and stir in lemon juice to taste. Add extra salt, pepper, lemon juice, or red pepper flakes if needed.

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