Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook 7-8 minutes until softened. Add garlic, cumin, and smoked paprika and cook 1 minute until fragrant.
Stir in the diced tomatoes, lentils, vegetable broth, and bay leaf. Bring to a boil.
Reduce heat to low, cover partially, and simmer 30-35 minutes, stirring occasionally, until the lentils are tender.
Stir in the kale and cook 5 minutes more until wilted and bright green.
Remove the bay leaf, stir in the lemon juice, and season with salt and pepper to taste.
Ladle into bowls and serve hot, with extra lemon wedges on the side.
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