Dice the onion and mince the garlic. Drain and chop the artichoke hearts. Wash and thinly slice the kale.

In a large soup pot, heat the olive oil over medium heat and saute the onion for 5 minutes, until translucent. Add the minced garlic, dried oregano, and dried basil. Sautè for another minute.

Add the red lentils, water, red pepper flakes, kosher salt, and bay leaf and bring to a boil.

Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the whole tomatoes into bite sized pieces, and add them to the pot.

Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.

Taste, and add additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.