Heat the oil in a large pot over medium heat. Sauté the onion, carrot, and celery until they’re soft and a little sweet, about 5–7 minutes.

Add the garlic and cook for another 30 seconds, until fragrant. Don’t burn it—garlic bitterness is real.

Stir in the lentils, crushed tomatoes, stock, cumin, smoked paprika, and bay leaf. Bring to a simmer.

Lower the heat and cook uncovered for 25–30 minutes, or until the lentils are tender. Stir occasionally to keep things from sticking.

Remove the bay leaf. Stir in the greens and let them wilt for 2–3 minutes. If you’re using lemon juice, add it now for a bright pop.

Season generously with salt and pepper. If the soup is too thick, splash in a little more stock or water. If it’s too thin, simmer a bit longer.