In Dutch oven, over medium heat, add olive oil, stir in onions and sauté for about 3-4 minutes, until tender, then add garlic and ginger, cook for about 1 minute until the romas are released.
Stir in cumin, turmeric, sweet and smoked paprikas. Add carrots and sweet potatoes, stirring until the vegetables are coated in the spices, for 1-2 minutes.
Add the diced tomatoes, vegetable broth and lentils. Season with salt and pepper. Bring the stew to a low boil, then reduce the heat to simmer. Cook for another 25-30 minutes until the sweet potatoes and carrots are tender.
The last 5 minutes of cooking time, stir in the kale. Once the kale has softened, add the parsley. Adjust seasoning at this time. Serve hot with crusty bread.
