Sauté the Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook for about 3-5 minutes until translucent. Add the garlic, carrots, and celery and cook for an additional 2-3 minutes until the vegetables begin to soften.

Toast the Lentils: Stir in the dried lentils, cumin, coriander, salt, and pepper. Cook for about 5 minutes, allowing the lentils to lightly toast with the vegetables.

Simmer the Soup: Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and let the soup simmer for 30 minutes or until the lentils are tender and the broth has thickened slightly.

Add the Kale: Stir in the kale and continue to simmer for another 2 minutes, just until the kale wilts.

Serve: Remove from heat and serve the soup immediately.