Oh She Glows Red Lentil Kale Tomato Soup

This is lighter than most of the lentil soups I make. It comes together fast.

Spiced Red Lentil, Tomato, and Kale Soup

1 T extra-virgin olive oil
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 1/2 t ground cumin
2 t chili powder
1/2 t ground coriander
1/2 t smoked sweet paprika, to taste
1/8 t cayenne pepper, or to taste
1 (14-ounce/398 mL) can diced tomatoes, with juices
5 to 6 c (1.25 to 1.5L) low-sodium vegetable broth, as needed
1 c uncooked red lentils, rinsed and drained
Fine grain sea salt and pepper, to taste
3 handfuls destemmed and chopped kale leaves or baby spinach (in small bunch lacinato)

In a large pot, sauté the onion and garlic in the oil for about 4 to 5 minutes over medium heat. 

Add in the celery and sauté for a few minutes more.
Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne).
Stir in the can of tomatoes (including the juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20 to 25 minutes, until lentils are tender and fluffy.
Stir in kale or spinach and cook until just wilted. [Run the immersion blender til desired consistency]