Heat the olive oil in a large pot and add the onions and garlic. Saute for a few minutes over medium heat.
Continue to saute the onions and garlic, adding in the carrot, turnip and thyme for a few minutes.
Add the sweet potato and lentils and give everything a stir to combine together.
Pour in the broth and add the tomato paste. Bring the mixture to a boil and then reduce to a simmer. Cover and simmer on low heat for 35 minutes, or until the lentils are tender and cooked.
At the 25 minute mark, add in the kidney beans (or other beans) and the chopped kale.
Add sea salt and pepper to taste.