HEARTY LENTIL SOUP

Bring a stockpot to medium/low heat and add your olive oil, onions and carrots. When soft and translucent, add garlic, cumin, curry powder, chili powder, honey, cinnamon, and dried thyme. Mix until evenly coated and cook for 3 minutes until fragrant. Add tomatoes and lentils and mix for another 2 minutes. Finally, add the broth, water, salt and pepper, red pepper flakes and bay leaves. Bring everything to a boil and then reduce heat to a simmer and cook for ~25-30 minutes while stirring occasionally. When ready, add the greens and stir. Remove the bay leaves and serve. Drizzle each bowl with a squeeze of fresh lemon to bring out all the flavors. Serve with rosemary and olive oil crostini. TIP: For CREAMIER soup, use an immersion blender for 7 seconds or remove 2 cups of soup, place them into your blender for 7 seconds and then back into the pot.