Heat olive oil in a large pot over medium-high heat.

Add carrots and onions and sauté for five minutes, then add the tomato and garlic and sauté for an additional five minutes.

Pour in vegetable broth and shakshuka sauce. Add the red lentils, spices, sugar, salt and pepper.

Bring to a boil then reduce heat to medium-low, cover, and simmer 35 minutes, stirring occasionally.

Add in zucchini and yellow squash and simmer for 15 to 18 minutes. Add the kale in the last two minutes.