Grab your soup pot and heat it up to medium heat. Add the onions and carrots and sauté until the onions are soft (about 5 minutes). Add water a tablespoon at-a-time if they start to stick.
Add the garlic, tarragon, thyme, and paprika, sauté for about 30 seconds.
Mix in the tomatoes, cover the pot and simmer them for 10 minutes.
Add the vegetable broth and lentils. Cover the pot and simmer for 40-45 minutes or until the lentils are soft.
Stir in the kale and allow it to soften for about 5-10 minutes.
If you substitute canned tomatoes for the fresh, use 1, 15-oz. (400 gm.) can.
No tarragon? Try substituting 3 teaspoons of dried chervil or ¼ teaspoon of fennel. The flavor won’t be the same, so try to get your hands on a jar of tarragon if possible. Fresh can also be substituted at 2 tablespoons for the 2 teaspoons called on in this recipe.
French (Puy) lentils are the preference for this recipe. If you do decide to substitute, black or Beluga lentils hold their shape better than green. If you use green, be sure not to overcook them.
Vegan French lentil soup will keep in the fridge for 5 days and it freezes well. Set it out in the morning and reheat on the stove or nuke it.