Place a large pot over medium heat and add a generous drizzle of extra virgin olive oil. Once the oil is heated, toss in 1 medium yellow onion, finely chopped, along with 1 large carrot and 2 celery stalks, also chopped. Sauté these aromatic vegetables until they become tender and fragrant. (8-16 minutes)

Add 2 red potatoes into the pot, along with 3 to 4 minced garlic cloves. Allow them to cook and soften for about 5 minutes.

Next, stir in 2 tablespoons of tomato paste and the spices (f smoked paprika, cumin, rosemary, dried thyme, and red pepper flakes.

Add one can (28 ounces) of diced tomatoes, 8 cups of water or vegetable broth, and the bay leaf. Pour in the dry lentils. On medium-high heat bring the stew to a light and quick boil before reducing the heat. Simmer on medium-low heat until the lentils and potatos are tender about 30-40 minutes.

Add 1 cup of chopped kale (or opt for baby spinach if you prefer).

Stir in 3 tablespoons of balsamic vinegar. Taste and adjust seasoning by stirring in 2 teaspoons of salt and ½ teaspoon of black pepper.