Heat olive oil in a large pot over medium-high heat. Cook onion and carrot, stirring occasionally, 5 minutes. Stir in curry powder and cook 1 minute more.
2
Add tomatoes, lentils, broth, water and 1/4 tsp. pepper to pot. Bring to a boil, then partially cover. Reduce heat to medium-low and simmer for 45 minutes or until lentils are tender.
3
In batches, puree soup in a blender until smooth; return to pot and gently reheat. Stir in remaining 1/4 tp. Pepper, salt and kale. Cook minutes or until kale is wilted and tender. Dollop each serving with yogurt.
