My favorite thing about the weather turning colder is the excuse to eat a lot of soup. December through March I usually have a bowl a day. This pot comes together in about 30 minutes, and the kick from the spice warms you from the inside out. Enjoy! — Erica P.

- 2 Tbsp. olive oil
- 1 large onion, diced
- 1 bell pepper (any color), diced
- 3 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 Tbsp. ground cumin
- pinch kosher salt
- pinch black pepper
- 1 tsp. cayenne pepper
- 1/4 tsp. chili powder
- 4 cups vegetable broth
- 1 cup red lentils
- 1/2 bunch kale, cut into ribbons
- 1 Tbsp. lemon juice

1 Heat the oil in a large pot over medium-high heat. Add the onions and cook until translucent. Add the diced bell pepper and cook 3 minutes, then add the garlic. Cook 1 minute, stirring often to prevent garlic from burning.
2. Stir in the tomato paste, cumin, salt, pepper, cayenne pepper and chili powder. Add the broth and lentils and simmer 10 minutes.
3. Add the kale and simmer until lentils are tender, about 10 more minutes. Remove pot from the heat and mix in the lemon juice.