Rinse red lentils and cover with water while you prepare the vegetables.
In a large pot, heat the olive oil over medium heat.
Add the onion and cook over medium heat for 8 minutes, stirring occasionally.
Add the garlic and ginger and continue to cook for 1 minute until fragrant.
Add the turmeric and black pepper, stir and cook for 30 seconds.
Add carrots, parsnips, turnips and drained rinsed red lentils. Stir to coat with turmeric.
Add broth, bay leaf, lemon juice and bring to a boil.
If using chicken breasts add now. If using beans add them, if using already cooked chicken wait until later to add. Reduce the heat and summer for 15 minutes until chicken is no longer pink.
Use tongs to remove chicken breasts, set aside. When the chicken is cool use 2 forks to shred. You should have about 2 cups. Set aside.
Continue to simmer the soup for 10 minutes more until the lentils are soft.
Once the lentils are cooked, add kale and shredded chicken. Continue to cook for 2-3 minutes until the kale has softened and wilted slightly.
Season with salt to taste. Serve garnished with fresh pepper.