1️⃣ Sauté aromatics
In a large pot, heat 3 tablespoons of olive oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2️⃣ Caramelize tomato paste
Stir in tomato paste, cumin, ¼ teaspoon each salt and black pepper, and the chili powder. Cook for about 2 minutes, letting the tomato paste caramelize until it darkens slightly — this adds deep umami flavor.

3️⃣ Simmer the soup
Add broth, 2 cups water, lentils, and carrot. Bring to a simmer, then partly cover the pot and reduce heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add more salt if needed.

4️⃣ Blend for texture
Using an immersion or regular blender, purée about half the soup, then return it to the pot. The soup should be somewhat chunky.

5️⃣ Add greens
In the last 5 minutes of cooking, stir in a generous amount of chopped kale and simmer until wilted and tender.

6️⃣ Finish and serve
Reheat, if necessary, then stir in lemon juice and cilantro. Serve warm, drizzled with extra virgin olive oil, and top with a squeeze more lemon and a sprinkle of chili flakes at the table for a bright, energizing finish.