This hearty and high fiber stew is perfect for the cooler months.
In a large pot, heat olive oil over moderate heat. Cook the onion, garlic, and carrots and celery for 10 minutes, stirring occasionally, until tender.
Add the lentils, broth, water, salt, and bay leaf to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 25 minutes.
Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta and kale are tender, 15 to 20 minutes longer.
Stir parsley into the stew. Serve.