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In a heavy-bottom pot, heat the olive oil over medium-high heat and fry the onions for a couple of minutes until they soften a bit. Add the carrots and celery and fry everything for 5-6 minutes.
Add the garlic and give it a good stir, then add the curry powder, ground cumin and paprika. Stir the veggies well and continue to cook for another minute.
Stir in the red lentils, then add the potatoes and the stock. Bring it to a boil, then reduce the heat and cook, covered with a lid, for 20 minutes until the lentils are cooked and the potatoes are fork-tender.
Add the shredded kale to the pot, give it another stir, and cook for 5 more minutes with the lid on until the kale is wilted. Stir in the lemon juice and season with freshly ground black pepper.