First mirepoix: grate the garlic or crush to make about 2 Tbls, set aside. Finely dice the onion, the cut pieces should be about 1/4in, 1 cup. Finely dice the remaining mirepoix vegetables: celery, 1 cup, carrot, 1/2 cup and the fennel, 1/2 cup.
Start the first mirepoix to make the flavorful broth: Heat the Dutch oven or pot to medium heat with 3 tablespoons of water or broth. When the water or broth starts to boil, add the onions and stir, then leave for 2–3 minutes.
Add the diced celery, diced carrots and diced fennel to the pot and allow to cook for 3 or 4 minutes more, stirring occasionally with spatula. Lower heat a bit (to medium or medium-low, depending on your stove, and continue.
Clear an area in the center of the pan and add the grated garlic. Using the edge of the spatula push the garlic down to make a flat layer on the pot's bottom surface. Cook garlic until it picks up a little color and starts to stick to the bottom of the pan so that it caramelizes a little and becomes fragrant and the raw smell dissipates (about 1–2 minutes). Then add 2–3 tablespoons of water to deglaze, rub the garlic with a wooden spatula or wooden spoon to lift and stir in with the rest of the mirepoix mixture.
Add the spices, dried herb(s) and bay leaves, stir to coat the mirepoix mixture. Continue to cook through 3 to 5 more minutes, adding a table spoon or two of water if pan bottom is dry or vegetables are picking up too much color.
Add the lentils to the pot and stir to coat with the mirepoix and spice mixture.
Pour in the hot water 1 cup at a time, stirring after each addition. Place the lid on pot, bring to a boil, then reduce the heat medium low and simmer 20 minutes for black lentils and 25 minutes for French lentils. The lentils should be cooked mostly through, but still have firmness. They should not be hard, if they are simmer longer until the lentils are almost done before proceeding to the next step. While the soup is simmering prepare the 2nd mirepoix vegetable slices if you haven't already.
Second mirepoix: Slice the celery, carrots and fennel, then add to soup along with the crushed tomatoes or tomato paste mixture and the miso mixture or salt if using. Simmer for 10 minutes more. The celery, carrots and fennel should be vibrant in color and slightly underdone or to your liking.
Add in the chopped kale to the pot, and simmer for another 5 minutes. The kale will become a vibrant green and brighten the look of the soup. The rest of of the 2nd mirepoix vegetables should be done too by this point.
Check to make sure the vegetables and lentils are done to your liking, simmer a little longer if needed.
Serve in cups or bowls, garnish with fennel fronds and/or parsley if desired. For added brightness, squeeze a little lemon juice just before service. Sprinkle with Salt-free Cashew spice blend for extra zestiness.