• 1 small yellow onion, chopped
• 2 large leeks, sliced (tough greens removed)
• 1 carrot, sliced
• 2 stalks celery, sliced
• 6 cloves garlic, minced
• 1 cup uncooked green lentils, rinsed
• 1 medium-large unpeeled sweet potato, cut in 1/2 inch cubes
• 4 cups vegetable broth
• 2 cups water

Spices

• 1 Tbsp chili powder (omit for kid-friendly)
• 1 Tbsp paprika powder
• 1 Tbsp cumin powder
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/4 tsp fennel seeds
• 3/4–1 tsp salt (to taste)
• 1/4 tsp turmeric
• few grinds of black pepper (to taste)

Stir in after cooking

• 2 cups chopped kale
• 2–3 Tbsp parsley, finely chopped

For Serving

• vegan sour cream (optional)
• avocado slices (optional)
• crusty bread (optional)