Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.

Add garlic and tomato paste. Stir in the garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1–2 minutes, stirring, to deepen its flavor and color.

Bloom the spices. Sprinkle in cumin, smoked paprika, thyme, and a pinch of red pepper flakes if using. Stir for 30 seconds to toast the spices.

Build the base. Add the lentils, potatoes, crushed tomatoes, bay leaves, and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.

Simmer until tender. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–35 minutes, stirring occasionally, until the lentils are tender and the potatoes are cooked through. Add more broth if you prefer a looser stew.

Add greens. Stir in kale or spinach and cook 2–4 minutes until wilted. Remove bay leaves.

Season and brighten. Add 1 tablespoon lemon juice or vinegar, plus soy sauce if using. Taste and adjust with salt, pepper, and more acid as needed. If the tomatoes taste sharp, add a small splash of maple syrup.

Serve. Ladle into bowls and finish with chopped parsley and a drizzle of olive oil. Serve with crusty bread, rice, or a simple salad.