Heat the olive oil in a large Dutch oven over medium heat. Add the diced carrot, celery, and onion — this classic mirepoix is the flavor backbone of the soup. Sauté for about 8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for 1 more minute, just until fragrant.

Stir in the rinsed lentils, broth, Caveman Pepper jerky, bay leaf, and smoked paprika. Bring the pot to a boil, then immediately reduce the heat to a simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the lentils are tender but not mushy. During this time, the jerky softens and infuses the broth with deep, smoky flavor that gives the soup its signature character.

Remove the bay leaf and discard it. Stir in the chopped kale and cook for 5 more minutes, just until the leaves wilt down and turn bright green. You want the kale tender but still holding a little texture.

Season with black pepper only, and taste before adding any salt — the jerky and the broth may already provide more than enough. Ladle into bowls and serve with crusty bread on the side, or keep it keto with a side of roasted cauliflower.

Use Original Dyno for a milder, more classic soup flavor that lets the lentils and vegetables shine.