Heat olive oil in a large pot over medium heat. Add the onion and 3 cloves of minced garlic, stirring occasionally until the onion is translucent and lightly browned.

Add the water, lentils, and 1 teaspoon of salt to the pot and bring to a boil. Cover partially and continue to boil over medium heat until the lentils are barely tender, about 20 minutes.

Add the kale and potatoes to the pot and bring the mixture back to a gentle boil. (If you feel that your soup is too thick, you can add a little more water, but the soup is meant to be thick!) Simmer uncovered for about 20 minutes, until the potatoes are fully cooked through and the soup is thickened.

Remove the pot from the heat and add the lemon juice and 1 clove of mashed garlic and nutritional yeast, plus additional salt and pepper to taste. Taste the soup and adjust seasonings, such as adding more nutritional yeast, salt and pepper, or more lemon juice.

Ladle into bowls and add any optional garnishes.

Optional Garnishes: Red pepper flakes, Parsley, a lemon wedge, slice of gluten-free crusty bread, more vegetables, such as carrot slices, chopped celery, or butternut squash