Heat the oil in a soup pot over medium heat. Add the onion and sauté until it softens, 3-4 minutes. Stir in the carrots, squash, and turnips, and season with salt and pepper. Continue cooking, stirring occasionally, until the vegetables begin to brown, about 7-8 minutes.
Stir in the lentils and the thyme, then the Kitchen Accomplice Veggie Broth Concentrate
or Vegan Plant-Based No-Bone Broth Concentrate
and water. Add the kale and stir to blend. Bring the soup to a simmer, reduce the heat to medium-low, and cover the pot, leaving a small opening on one side. Simmer until the lentils and vegetables are tender, stirring occasionally, about 20 minutes. Season to taste with additional salt and pepper.