Sautee your onions, garlic, carrots and celery in a pot for about 5 minutes. Then, add the rest of your ingredients, except for the kale. Cover and bring to a boil. Once boiling, reduce the heat to a simmer and cook, partially covered, for 20 minutes. Then, stir in your kale and cook, partially covered, until lentils and carrots are tender and kale wilts, about 10 minutes longer. Then, take out your bay leave and thyme sprigs (what is left of them) and using an immersion blender, purée 1/2 of the soup. Enjoy!