Prepare Lentils: Sort through and rinse lentils until the water runs clear. Place lentils and water into a medium-sized saucepan and cook per package directions (the standard brown lentils, sometimes just labeled as lentils on the package, cook for about 20-30 minutes)
While the lentils are cooking, add the olive oil, onion, carrot, salt, and pepper to a large saucepan or Dutch oven and sauté over medium heat until the onions are translucent (about 10 minutes).
Add the garlic and sauté until fragrant (30 seconds-1 minute).
Deglaze your pan by adding in the tomatoes, and scrape the bottom of your pan with a wooden spoon to loosen any browned bits / residue (this is where the flavor lives!).
Add the Italian seasoning and the kale and sauté until the kale is bright green and partially tender (about 5-10 minutes)
Add the beans, cooked lentils, and broth and let simmer on medium-low for 20 minutes.
Serve and enjoy! Option to top with grated parmesan cheese and/or with a side of crusty French bread
Store leftovers in an air-tight container in the fridge for up to 1 week.*