Put a soup pot on the stove over medium-high heat. When the pot is hot, add the oil, chopped onions and garlic--cook about 7 minutes until golden.
Add carrots, celery and zucchini and cook about 10 minutes until slightly tender.
Add tomatoes, lentils, vegetable or chicken stock and bring to a boil over high heat. Turn the heat down to low, cover and cook 20 minutes.
Add the kale and cook an additional 20 minutes. This soup makes great leftovers and you can even freeze extra leftovers for up to a few months! Enjoy!