Vegan Lentil Soup with Kale

Saute the onion, garlic, celery and carrot in olive oil over low to medium heat for 10 minutes until soft. Stir occasionally.
2 tbsp olive oil
2 onions
3-4 garlic cloves
2 stalks celery
2 carrots
Add all the spices and cook for another minute. Add all the other ingredients except for lemon juice, and stir well.
2-3 cups Cavolo Nero kale
1 can (14 oz / 400 g) diced tomatoes
1 tsp cumin powder
1 ½ tsp medium curry powder
¼ tsp red chili flakes
2 bay leaves
1 ¼ cup dry green lentils
5 ½ cups vegan stock
Salt and pepper
Bring the soup to a boil, then lower the heat to a simmer. Simmer for 35-40 minutes until the lentils are soft.
Finish with the lemon juice and serve hot with crusty bread.
Juice of 1 lemon