Wash and dry produce.

Halve, peel, and dice onion into ¼-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Peel and dice potatoes into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Zest and quarter lemon.

In a large pot, heat a large drizzle of olive oil over medium-high heat. Add onion, carrot, and garlic powder. Cook until veggies begin to brown and soften, 4-5 minutes.

Add potatoes, marinara, stock concentrate, 2½ cups water, 1 tsp Italian Seasoning, and a big pinch of salt to pot (5 cups water and 2 tsp Italian Seasoning for 4 servings). Bring to a boil, then cover. Reduce heat to medium and simmer for 7 minutes.

Once soup has simmered 7 minutes, uncover pot and stir in kale and lentils. Simmer, uncovered, until kale is wilted and potatoes are tender, 5-7 minutes more.

Add lemon zest and a squeeze of lemon juice (big squeeze for 4 servings); season generously with salt and pepper. TIP: Prefer a brothier soup? Add another ¼-½ cup water and an extra pinch of salt.

Divide soup between bowls and top with croutons and Parmesan. Serve with remaining lemon wedges on the side.