In a large dutch oven over medium heat, warm the olive oil.Chop the onion, carrot, sweet potato and celery into roughly 1/4" pieces. Put all of the vegetables, including garlic, into the warm pot with the sea salt and saute until just softened, about 5-6 minutes.Stir in the lemon pepper, Italian herbs, red pepper and both lentils.Add the broth and stir. Turn the heat to low and cover. Cook for 30-40 minutes until everything is tender but not mushy.Using an immersion or regular blender, blend up about half of the soup just so it gets thicker but nowhere close to purees. You still want the texture of the vegetables to come through. Turn off the heat.Stir in the turmeric, butter/oil and kale and stir for the greens to just soften and marry into the soup. Taste for seasoning.Serve each bowl with a squeeze of lemon, parsley and generous sprinkle of parmesan. Best served with crusty baguette on the side.*Soup texture is a personal preference. I don't really like them stewy, but it's always easier to add liquid than go back. I found five cups to be about right after blending and letting it cool down a bit (where it thickens slightly), you may adjust to taste.