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Heat oil in a large stockpot over medium-high heat. Add onion, carrots, celery, and sauté for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional 2 minutes, stirring occasionally.
Add the stock, lentils, tomatoes, bay leaves, Italian seasoning, crushed red pepper flakes, and stir to combine. Continue cooking until the mixture reaches a simmer.
Reduce heat to medium-low, cover and simmer for 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
Remove and discard the bay leaves. Stir in the kale and basil until combined. Taste and season with salt, black pepper, and/or extra Italian seasoning as needed.
Serve warm, garnished with lots of Parmesan cheese and extra basil. Enjoy!