Aromatics:

• 3 tablespoons olive oil
• 3 medium carrots, diced
• 1-2 ribs celery, diced
• 1 large yellow onion, diced
• 2 teaspoons kosher salt, divided
• 4-5 cloves garlic, finely chopped or grated

Spices:

• 1 heaping tablespoon ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 2 bay leaves

Main Ingredients:

• 1 ¼ cup brown or green lentils
• ½ medium butternut squash, diced into ½-inch cubes
• two 14-ounce cans crushed fire-roasted tomatoes
• 8 cups vegetable broth or stock
• 2 cups packed shredded kale
• 2 lemons, juiced