In a large casserole pot, heat a tablespoon of oil over the hob and add the carrots, celery and onions. Cook for 3-4 minutes stirring regularly so nothing sticks to the pot
Add the garlic, stirring and cooking for another minute or so
Add the chopped tomatoes and 1 litre of vegetable stock along with another 500ml of water
Add the potatoes, lentils, pepper and mushrooms to the pot
Add the bay leaves, dried herbs, smoked paprika and soya sauce/tamari
Stir everything in and bring to a boil. Bring down to a gentle simmer, cover with the lid, and cook for around 25 minutes, stirring regularly
Add the chopped kale and cover again with the lid in order for the kale to wilt faster. Cook for another 3-4 minutes until the kale has wilted and then the stew is ready to serve
Serve in large bowls, with a little slat to taste and some fresh black pepper if desired