In a large soup pot, sauté onions with garlic, olive oil, salt, pepper, curry, cumin, ginger, nutritional yeast, and turmeric on medium-high heat until they are soft and crispy –around 10 to 15 minutes. Stir often to ensure the onions do not burn at the bottom of the pot.

When the onions have a nice brown color, add lemon juice, carrots, lentils, and water. Bring to a boil and lower to a simmer. Cover and cook for about two hours, or until the carrots are soft and lentils are cooked through.

Blend the soup with an immersion blender. Add kale and mix, cook on medium heat for about two to three minutes. Serve.