Lentil Soup

I paired this soup with sweet potato muffins.

2 TBS olive oil
1 TBS garlic, (minced)
1 TBS fresh ginger, minced
1 medium-sized onion, chopped
4 large carrots, chopped
4 celery stalks, choped
4 c. vegetable broth
4 c. water
1 lb lentils
1/2 tsp paprika
1/4 tsp cumin
3/4 tsp basil
1 tsp curry, optional
1/2 tsp salt
1/4 tsp pepper
1 c. kale, thinly sliced
1 c. celery leaves

In a saucepan over medium heat, bring the olive oil to a light simmer. 
Throw in the garlic and ginger; keeping them in constant motion (if they sit too long they will burn). 
Once the garlic and ginger start to brown, you have done enough. Add the onions to the pot; keep them moving and cook them until they become transparent. 
Next you should add the carrots and celery; put a lid on your pot and let it sit for about a minute to allow the flavors to mingle.  
Now, pop open the pot and toss in your water and broth. Toss in your lentils and spices then stir until combined. 
Place the lid back on the pot and keep it on medium heat until it starts a light boil. Stir the soup again, reduce to low heat and cover it for at least one hour. Toss in the kale 5-10 min before serving and use the celery leaves to garnish each bowl.