Sweet Potato Kale Lentil Barley Soup

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
1 large sweet potato, peeled and diced
1/4 cup plus two tablespoons barley
3 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon cumin
1 1/2 teaspoons chili powder
1 teaspoon paprika
4 1/2 cups vegetable or chicken broth
1 cup lentils
1 bunch of kale, leaves removed and finely chopped

Add olive oil to a large dutch oven over medium heat. Add diced onion, carrot, and sweet potato. Cook for 8-10 minutes until onions are translucent and carrots and sweet potatoes are starting to soften.

Add barley, tomato paste, garlic, cumin, chili powder, and paprika. Stir to combine and cook for 2-3 minutes until barley is lightly toasted.

Add vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add lentils and cook for another 15-20 minutes.

Right before you're ready to eat, add the kale and heat through until kale is just wilted.

When reheating later, the barley and lentils may absorb liquid, so add more broth/water as needed.