Start by gathering all your ingredients for the High Protein Lentil Soup. Rinse the red lentils under cold water until the water runs clear to remove any grit. Chop the yellow onion, celery, and carrots into uniform pieces to ensure even cooking.

In a large pot, heat a drizzle of olive oil over medium heat. Once the oil is shimmering, add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables soften and the onion turns translucent.

Add the pressed garlic to the pot and sauté for an additional minute until fragrant, being careful not to burn it.

Stir in the rinsed red lentils, then pour in the chicken bone broth or your choice of low-sodium vegetable broth. Sprinkle in the ground cumin and bring to a rolling boil while stirring occasionally.

Cover the pot and lower the heat to maintain a gentle simmer. Allow the soup to cook for about 25 minutes, stirring occasionally.

Stir in the tomato sauce and chopped kale or spinach. Adjust consistency with water if necessary, and season with salt and black pepper to taste. Simmer for an additional 2-3 minutes.

Remove the pot from heat and let the soup rest for a few minutes before serving.