In a large Dutch oven on medium heat add the oil then add the carrots, onion, fennel and celery and sweat until translucent, approximately 5-6 minutes.
Add in the bay leaf, lentils, thyme, tomatoes, mushrooms and the stock. Stir to combine all ingredients.
Increase the heat, add the kale and bring to a boil. Lower the heat, cover and simmer until the lentils are tender, approximately 40-45 minutes.
Remove the bay leaves and using a hand blender puree to your preferred consistency. Enjoy!