One onion, chopped
A few cloves of garlic, minced
A couple tbsp of oil
2 tsp (or more) hot paprika (Note: I really love hot paprika. If you love hot paprika, you will probably want to use more. If you don't, or if you don't know if you do, just stick with the 2 tsp.)
1/2 tsp thyme
1 bay leaf
4 cups stock (or water with the necessary amount of bullion)
1 cup lentils
1 28-oz can diced tomatoes (don't drain)
1 bunch kale--I like the ruffly purple kind
Saute the onion, paprika, and garlic in the oil until the onion is translucent, stirring frequently. Add the thyme, bay leaf, stock, lentils, and tomatoes, and turn up the heat. Once it comes to a simmer, turn it down and put the lid on and simmer until the lentils are cooked through, about 45 minutes. Near the end of the cooking time, rinse and de-stem and chop up your kale. Add it after the lentils are done, a few handfuls at a time, stirring after each addition. Once all the kale is in, put the lid back on and cook for five minutes, or until the kale is cooked to your preference. Taste it to see if it needs more salt, it probably won't if the canned tomatoes were salted.
Healthy, cheap, AND delicious! It's pretty substantial on its own, but a good fresh bread would probably be lovely for dipping into the soup.