Heat EVOO in a large pot and saute the carrots, onion, shallot, and garlic over medium heat. Once translucent, add a sprig of fresh rosemary and saute until pungent
Add the rest of the ingredients, except chopped kale, bring to a boil, then reduce heat to simmer. Cook for 30 minutes, or until lentils become tender.
Add chopped kale 5 minutes before soup is finished, season to taste and serve!