Rinse lentils, place in a soup pot and cover with water. Add 1 teaspoon of sea salt and bring to boil. Cook for 5 minutes, drain, rinse and set aside.
In the same pot, heat the olive oil with the bay leaf, onions, celery, carrots and garlic. Stir in kale and simmer 5 minutes. Add tomatoes, cooked lentils, chicken broth and the remaining sea salt. Bring to a boil then lower heat and simmer, partially covered for 30 minutes or until carrots are tender yet firm.
Add parsley and black pepper. Season to taste and top with grated Parmesan Cheese.