Heat olive (or vegetable) oil in a pot and add onion. Cook for 2 minutes. Add garlic. Add potatoes and butternut squash. Cook for 2 minutes, stirring frequently.
Add canned tomatoes, water, salt, pepper, paprika and thyme.
Bring to a boil, then simmer for 15-20 minutes, until potatoes and squash are tender. Stir frequently and add more water, if it is absorbed too quickly.
Add Amy's Lentil Soup. Cook for 2-3 minutes together with the potatoes.
Add kale. Cook for 2-3 more minutes. If you prefer your kale very tender, cook for additional time, up to 5 more minutes.