Lentil Soup with Roasted Vegetables

Begin by preheating the oven to 450°F.
On a large baking sheet, combine the carrots, squash, and garlic, then drizzle with half of the olive oil and season with a pinch of sea salt and black pepper. Transfer the sheet to the oven and roast for 20 minutes.
As the vegetables near the end of their roasting, initiate the soup preparation. In a large pot, heat the remaining oil over medium-high heat. Add the diced onion, sprinkle with sea salt, and sauté for 3-4 minutes until tender.
Introduce the lentils, thyme, and chili flakes, stirring to combine, and cook for an additional 30 seconds until fragrant.
When the roasted vegetables are ready, remove them from the oven and peel the garlic cloves. Then, transfer the vegetables to the pot with the onion mixture.
Cover the mixture with broth, ensuring it adequately covers all the vegetables, and simmer on low heat for 20 minutes. You can start with less broth and add more as needed.
Add the chopped kale, adjust the broth level as necessary, stir to combine, and let it simmer on low heat for an additional 10 minutes.
If you find the soup too watery, simply use the back of a fork to mash a few pieces of squash to thicken the soup.
Season with additional salt and pepper to taste.