Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5 minutes until veggies begin to soften.

Stir in minced garlic and tomato paste. Cook for 1-2 minutes to deepen flavor.

Add cumin, paprika, thyme, salt, and pepper. Stir until veggies are well-coated.

Pour in vegetable broth and add red lentils. Bring to a boil, then reduce to a simmer.

Cover and cook for 20-25 minutes, until lentils are tender and soup thickens.

Stir in spinach or kale. Let cook for 2-3 minutes until greens are wilted.

Adjust seasoning if needed, serve hot, and enjoy!