Add the diced onion, carrot, and celery to pot over medium-high heat. Add a little salt and sauté until the onions are clear.
Add the diced zucchini, sauce for a few minutes.
Add the broth, tomatoes, bay leaves, thyme, wild rice mixture, and kale.
Bring the entire pot to a boil, then reduce the soup to a simmer and simmer until the rice and lentils are tender. About 20 minutes.
Up your protein game. If you have some leftover meat this week you can easily add it to this soup. Some lean ground beef or turkey would be great. Or some chopped up chicken. Just brown the meat before you saute the mirepoix. If there isn't too much excess fat in the pan from the meat you can just leave it in the pan. If it seems like a lot remove some of the fat before adding the mirepoix. If you want to use fish, add the fish after the rice is cooked and simmer medium high for a few minutes or until the fish is done.