1. Heat olive oil in a Dutch oven on medium-high heat and add chopped onions and carrots. Sauté until the onion is soft and translucent.

2. Add chopped garlic, curry powder, ground coriander, garam masala, turmeric, cumin seeds, and tomato paste. Stir into aromatics to release their flavors.

3. Carefully pour in 4–5 cups of water over the sautéed veggies. Add chicken bouillon, salt, black pepper, and red pepper flakes. Stir to combine and deglaze the bottom of the pot.

4. Add chicken breast pieces, cover partially with a lid, and bring to a gentle boil for 10 minutes.

5. Add rinsed red lentils and continue to cook for another 5–10 minutes until chicken breast is tender.

6. Remove chicken breast from the pot, shred or cube, and return to the pot. Stir to combine.

7. Taste and adjust seasoning with more salt, black pepper, or chicken stock if needed.

8. Add chopped kale and stir to combine. Cover the pot and simmer for 5 more minutes or until lentils are fully cooked.

9. Serve hot in bowls as is or with crusty bread of your choice.