1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened and the onion is translucent.

2. Stir in the minced garlic and cook for another minute until fragrant.

3. Add the cumin, paprika, thyme, and bay leaf. Let the spices bloom for about 1 minute, stirring to coat the vegetables.

4. Pour in the rinsed lentils and diced tomatoes. Stir to combine everything evenly.

5. Add the vegetable broth and bring the soup to a boil. Once boiling, reduce to a simmer, cover the pot, and cook for 25–30 minutes or until the lentils are tender.

6. Stir in the chopped kale or spinach and cook for 5 more minutes, until wilted.

7. Season with salt and pepper to taste. Remove the bay leaf before serving.

8. Serve hot with a drizzle of olive oil or a squeeze of lemon if desired.