Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, sliced
• 2 carrots, quartered and sliced
• 2 cups kale, chopped
• 2 teaspoons paprika
• 1 teaspoon italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
• 6 cups water (or vegetable soup stock)
• 1 canned crushed tomatoes (15 oz/425 g)
• 3 tablespoons gluten-free tomato paste
• 1 teaspoon salt
• 1 large sweet potato, diced (about 9 oz/250 g)
• 1 1/2 cups french green lentils, rinsed, soaked for 2 hours and drained