Lentil soup with tomatoes and mushrooms

This is a hearty soup, perfect for the cold season. Tailor this soup to your preference: add in potatoes, celery, garlic, swap the kale for spinach leaves, replace the onions with leeks - the choice is yours!

Ingredients (serves 6)
- 1/2 cup green lentils, washed
- 1/2 cup red lentils, washed
- 1 onion minced
- 150 g mushrooms, sliced
- 2 large carrots, sliced
- 1 can 400 ml diced tomatoes
- 2-3 kale leaves, tough stems removed, then chopped
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- 3 Tablespoons extra virgin olive oil
-1/2 lemon juiced (or more, to taste)
- salt and pepper, to taste

Heat the olive oil and sauté the mushrooms until their water evaporates, add the onions and carrots and cook for about four minutes longer, stirring every now and then. Add the lentils and spices and cook, stirring constantly, for a minute, then add enough water to cover the veggies. Season with salt and pepper and allow to simmer until all vegetables are tender. Add the tomatoes and kale, and cook for 5-10 minutes longer, until kale is wilted then add the lemon juice. Taste and adjust seasonings and serve with your favorite bread. Enjoy!

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