Ethiopian-Spiced Lentil Soup

Add oil, onion, carrots, celery, mushrooms and spice packet to a large pot and saute on medium-high heat for 6-8 minutes or until vegetables soften.

Add broth, 2 cups of water, and salt and bring to a boil.

Lower heat to medium, add in lentils and chopped kale and simmer for another 12-14 minutes until lentils are tender. Add salt to taste.

Serve with a dollop of plain yogurt and warm flatbread.