In large soup pot, saute onion and garlic in oil for a few minutes on medium heat
Add in the celery, mushrooms, and pepper. Saute for 15 minutes
Add in lentils, kale, tomato paste and broth
Stir well, bring to boil. Cover and reduce to low heat. Cook for another 20 minutes until lentils are soft
Serve with crusty sourdough. Garnish with parsley and lemon
