Chicken, lentil & kale soup

Cook ¼ brown onion (finely chopped), ¼ carrot (chopped), ½ celery stick (chopped) in a saucepan with 1 tsp olive oil until softened. Add ½ garlic clove (crushed) and a pinch of garam masala. Stir until fragrant. Add 150g skinless chicken breast (chopped) and cook until browned. Add ½ cup canned brown lentils (rinsed, drained), 90g canned tomatoes (chopped), 1 chicken stock cube, ¾ cup water and bring to the boil. Simmer until chicken is cooked through. Add ¼ bunch baby kale (shredded) and cook until wilted. Serve with 1 x 35g slice high-fibre bread.