Sauté the aromatics

• Heat the olive oil in a large pot.
• Add the onion and garlic and stir.
• Add the celery and sauté, stirring occasionally, until softened.

Toast the spices

• Add the cumin, coriander, chile powder, cayenne pepper, smoked paprika and bay leaf.
• Stir until the spices become fragrant.

Add tomatoes, lentils and broth

• Chop the whole canned tomatoes and add them with their juice.
• Stir in the lentils and the vegetable broth.

Simmer the soup

• Bring the soup to a boil.
• Lower the heat and simmer until the lentils are tender, stirring now and then.

Wilt the greens and serve

• Stir in the spinach and kale right before serving.
• Ladle into bowls while hot.