Prepare the Lentils: Thoroughly rinse the lentils under cool running water in a fine-mesh sieve until the water runs clear. Set aside.

Sauté Aromatics and Vegetables: In a large pot or Dutch oven, warm the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften. Season with a portion of the salt and pepper.

Bloom Spices and Toast Lentils: Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir continuously for about 1 minute until the spices are fragrant. Introduce the rinsed lentils to the pot and stir for another 1-2 minutes to lightly toast them.

Simmer the Soup: Pour in the vegetable broth and fresh lemon juice. Add the bay leaf. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the lentils are tender but not mushy.

Finish and Serve: Remove the bay leaf. Stir in the chopped kale and cook for another 3-5 minutes, just until the kale has wilted and turned bright green. Taste the soup and adjust seasoning with additional salt, pepper, or a splash more lemon juice if desired. Ladle into bowls and serve hot.