Spiced red lentil, tomato, and kale soup

I’m a big fan of red lentils. They’re quick to cook, easier to digest than other lentils, and, like their brown and green cousins, are a good source of iron, protein, fiber, B vitamins, and magnesium. Combined with onion, garlic, tomatoes, and spices in this recipe, they become a rich, delicious, comforting soup with a stew-like consistency.