Chop onion, celery, carrot and cauliflower, and mince garlic. In a large pot, cook onion and garlic with 1 tsp oil on low-medium heat until soft, about 5 minutes.
Add stewed tomatoes and break up any large pieces with a spoon. Add spices, carrot, celery, cauliflower, sprouted farro and vegetable broth. Bring to a boil, then turn to low, cover and simmer for 30 minutes.
In a separate pot, cook sprouted lentils according to lowest recommended time on the package (they will get an additional few minutes once they're added to the soup, but they won't be mushy). Drain excess water, rinse and set aside.
After 30 minutes, add chopped kale and cooked lentils to the soup. Cover and simmer for an additional 5 minutes. Serve immediately, but don't burn your tongue!