Heat olive oil over medium heat in large stock pan or dutch oven. Add onion, turnips, parsnips, carrots, celery, garlic, salt, and pepper. Cook, stirring occasionally until vegetables are softened, about 7-9 minutes.
Add bay leaf, rosemary, thyme, lemon juice, cheese rind, vegetable stock and water. Stir, turn heat to medium high and bring to a boil.
Stir in lentils and peas. Turn down to low heat, cover and simmer 25-30 minutes or until lentils and peas are softened.
Discard the bay leaf and cheese rind. Remove about 1 cup of the mixture and place in a small bowl or large cup. Using your hand/immersion blender, puree until creamy. Add back to pot and mix to combine. (Alternatively, you can also do this in a regular blender).
Add in chopped kale, stir and cook another 3-4 minutes until wilted. Stir in Parmesan cheese.