Vegetarian Lentil Soup (Hearty, Easy, and Freezer-Friendly)

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 1/2 cups (300 g) green or brown lentils, rinsed and picked over
• 1 can (14.5 oz or 411 g) diced tomatoes, with juices
• 6 cups (1.4 L) low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups (60 g) chopped kale or baby spinach
• 1 tablespoon fresh lemon juice, plus more to taste
• 1/4 cup chopped fresh parsley
• Extra-virgin olive oil, for serving optional