Warm oil in large pot over medium heat.
Add onion and carrot, cook, stirring often until onion is softened, about 5 minutes,
Add garlic, cumin, curry powder, thyme, red pepper flakes, salt and pepper. Cook, stirring constantly until fragrant, about 30 seconds.
Add canned tomatoes, lentils, broth and water. Bring to a boil, partially cover with lid and reduce to a simmer. Cook 20-30 minutes until lentils are tender.
If available, partially blend soup with an immersion blender.
Add chopped kale, cook for 5 more minutes until the greens are softened.
Turn off heat, stir in lemon juice. Serve hot.
Serving Size 1/6 of pot
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.