1. Heat the oil in a large pan. Sauté the onion for 5 minutes over medium heat.
2. Add the garlic, paprika powder and cumin and cook for another minute.
3. Add the carrot and leek and cook for 5 minutes.
4. Dissolve the bone broth in the hot water.
5. Add the lentils, diced tomatoes, the broth and the bay leaf. Bring to a boil.
6. Let the soup simmer gently for 20 minutes, until the lentils fall apart.
7. Add the kale and cook for another 5 minutes.
8. Remove the bay leaf. Blend half of the soup with a hand blender for a creamy, thick soup.
9. Season with lemon juice, salt and pepper. Serve with yogurt and parsley.

This soup provides over 20 grams of protein per serving, from the lentils and bone broth combined. Protein helps maintain muscle mass. And strong muscles are important for your joints. Read why in Your joints need muscles. Lentils also provide fiber, while kale and lemon add freshness and vitamin C.

Tips & variations

• Store the soup in the refrigerator for up to 3 days or freeze portions.
• Prefer it spicy? Add a pinch of chili flakes.
• For even more flavor, stir in a teaspoon of Real Roots Bone Broth Pasta.
• Vegetarian? Replace the bone broth with vegetable broth.