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Cut up the carrots first and put them in to sauté (they take longer to soften up).
Dice the onions and celery and add them too.
While they sauté, cut the kale down into bite size pieces, removing the stems.
Once the onions are transparent, toss in the kale to steam and reduce.
Add in one to two teaspoons of minced garlic (from a jar, or fresh), to taste.
Let everything simmer together for a few minutes and stir it all up.
Pour in the two cans of lentil soup, add seasoned salt and just a shake of Italian seasoning.
Simmer for a good 20 – 30 minutes, or until the carrots are soft.