Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots. Cook until the onion and garlic are very tender and start to brown, about 10 minutes. Add the cumin, curry powder, and thyme, and cook, stirring, for 30 seconds to 1 minute to release their scent. Stir in the tomatoes, followed by the essential oils.

Pour in the lentils, broth, 1 cup of boiling water, and lemon juice. Add the sea salt, white pepper, and cayenne. Bring the mixture to a boil over medium heat and immediately reduce the heat to low. Simmer for 20 to 30 minutes, until the lentils are cooked through and tender.

Using an immersion blender, puree the entire mixture. Then add the kale and the remaining 1 cup of boiling water. Cook for another 5 to 10 minutes over low heat, until the kale is cooked through. If not serving immediately, refrigerate for up to five days or freeze the soup in smaller portions.