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Sauté the Base: In a large pot, add the diced onion, garlic, carrots, and celery. Sauté over medium heat with a splash of water or vegetable broth to prevent sticking, stirring occasionally until the vegetables start to soften (about 5-7 minutes).
Add the Main Ingredients: Add the rinsed lentils, cubed sweet potato, diced tomatoes, vegetable broth, water, cumin, smoked paprika, dried thyme, and bay leaf. Stir well to combine.
Cook the Stew: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally and add more water or broth if needed.
Add the Greens: Once the lentils are cooked, stir in the chopped kale or spinach. Let it cook for another 5 minutes until the greens are wilted and tender.
Season and Serve: Remove the bay leaf and season the stew with salt, pepper, and a squeeze of lemon juice, if using. Taste and adjust the seasoning as needed.
Enjoy: Serve the stew hot, garnished with fresh herbs like parsley or cilantro if desired. This stew pairs well with a side of whole grain bread or a simple green salad.