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Place a large stockpot over a medium heat; add the olive oil, onion, carrot, celery, leek, swede or parsnip, garlic and thyme. Cook for 5 minutes stirring often.
Add the stock, water, lentils, bay leaves, salt and pepper. Increase the heat to high and bring to a boil. Once boiling reduce the heat to a gentle simmer for 25 - 30 minutes or until the lentils are cooked through.
Stir in the kale or cavolo nero and parsley. Adjust the seasoning if needed. Serve with a good wholesome loaf of bread – try Grandave’s Seedy Bread (recipe on the blog)