Heat the olive oil in a large pot over medium-low heat. Add the onion and cook until translucent, about 5–7 minutes.
Add the carrot, crushed tomatoes, vegetable broth, lentils, smoked paprika, cumin, rosemary, garlic powder, black pepper, and a generous pinch of salt. Stir to combine.
Bring the soup to a gentle simmer. Cover with the lid slightly ajar and cook for 20–25 minutes, stirring occasionally, until the lentils are just about tender.
Stir in the chopped kale and continue cooking until it is wilted and tender, about 3–5 minutes.
Stir in the beans and cook for another 2–3 minutes, just until warmed through.
Remove the rosemary sprig. Stir in the lemon juice and taste for seasoning, adding more salt, pepper, or lemon juice as desired.
Ladle the soup into bowls and drizzle with chili crisp to taste. Serve hot and enjoy!
