High Protein Lentil Soup

Heat the olive oil in a large pot or Dutch oven. Add the onion, carrot, and celery. Cook for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
2 tablespoons olive oil
1 medium onion
1 medium carrot
2-3 celery stalks
2 large garlic cloves
Add the cumin, paprika, and salt and stir well to combine.
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
Stir in the tomato paste and cook for a minute more. Next, add the crushed tomatoes, green lentils, and vegetable stock. Bring to a boil, then reduce heat and simmer for about 30-35 minutes or until the lentils are tender.
1 tablespoon tomato paste
2 cans (14 oz / 400 g) crushed tomatoes
1 ½ cup green lentils
4 cups vegetable stock
Next, stir in the shredded Tuscan kale and continue to cook for a couple more minutes until the kale has wilted.
2 cups Tuscan kale
Stir in the flax seed, adjust the seasoning to taste and serve hot, sprinkled with some extra flax seed if you like.
2 tablespoons flax seed
Salt and freshly ground black pepper to taste