Source from: Cookie and Kate
Peel and chop carrots/chop zucchini.
Remove ribs of kale and chop.
Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.
Add zucchini and sauté and addition 3 minutes.
Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted
tomatoes and lentils, then pour in vegetable broth and water. Season
with salt, pepper and red pepper flakes.
Bring soup to a boil, then turn down to a gentle simmer. Cook for 30
minutes, until the lentils are tender.
Transfer 3 cups of soup into a blender or food processor (make sure to
get an even mixture of veggies and broth). Puree mixture until smooth.
Add pureed soup back into the pot and add kale. Cook until wilted.