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Heat a drizzle of oil in a large non-stick pan with a lid.
Add the bacon (in batches if needed) and fry until crisp and golden. Set the bacon aside.
In the same pan, add a little more oil if needed. Add the red onion and kale to the pan and fry for 7-10 minutes until soft and starting to colour.
Stir in the garlic, sugar and smoked paprika for the final minute.
Stir in the red lentils and tinned tomatoes. Crush the baby tomatoes with the back of a wooden spoon. Stir in the stock and season with salt and pepper.
Cut the bacon into 3cm pieces and add it to the pan.
Bring it to the boil, before placing the lid on the pan, turning it down to a simmer and cooking for around 20 minutes, or until the lentils are cooked and the sauce is thick, stirring regularly, so the lentils don't stick to the pan. You can add more stock if you need to.
Serve with mashed potato or rice