Heat the oil in a large soup pot or Dutch oven over medium heat.
When hot, add the onions, celery, and carrots. Sautee until the onions are translucent but not browning, approximately 3-5 minutes.
Add the garlic, bay leaves, thyme, cumin, salt, and ground red pepper to the pot. Stir and cook until fragrant, approximate 30 seconds.
Add the turkey, mushrooms, lentils, diced tomatoes, kale, and chicken stock. Stir to combine and increase heat to medium high.
Bring to a boil and then reduce heat to low, cover, and let simmer to cook the lentils, approximately 45-60 minutes. Add additional stock or water if needed at any point to adjust soup consistency. Serve with freshly grated Parmesan cheese if desired.
Notes
The exact cook time of your lentils will vary with the variety (color) you use and how old they are. Add more water if needed at any point during cooking. The lentils should still have a bite to them and not be mushy.