Makes: 4 servings. Prep: 10 minutes. Cook: 20 minutes.
In large, deep pot, heat oil over medium-high heat. Add onion, carrots and cumin; cook 5 minutes or until softened.
Add bouillon cubes and 8 cups water. Bring to a simmer. Add lentils. Cover, reduce heat to medium-low and cook 10 minutes.
Uncover pot. Raise heat to high; stir in kale and salt. Cook 5 minutes, uncovered, stirring occasionally, or until kale is tender. Remove from heat; stir in hot sauce.