Instructions
Step 1
Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, and beets, and cook for 5-7 minutes, until onions are soft.
Step 2
Stir in garlic, paprika, salt, and pepper and cook for another minute.
Step 3
Pour in stock, tomatoes, and lentils. Increase heat to high and bring soup to a boil. Reduce heat to medium-low and simmer for 40-50 minutes, until lentils are cooked and beets are soft.
Step 4
Stir in kale, lemon juice, dill, and sugar. Cook for another 5 minutes until kale is soft. If the soup is too thick, add more stock or water. Adjust seasonings with more salt and pepper, if needed.
Step 5
Ladle into soup bowls and garnish with sour cream or plain Greek yogurt.