Add the washed lentils to a pan and pour in stock to 2 inches above the lentils.
Simmer the lentils for 25 minutes while you prepare the rest of the ingredients. The stock should reduce slightly as the lentils swell, make sure the stock is still touching the top of the lentils - if it reduces too much, add more hot water.
In a large seaparate pan, heat the oil to a medium heat and add the carrots, celery, pepper and onions and fry for 5 minutes.
Add the herbs, paprika and mushrooms to the vegetables and cook for a further 2 minutes stirring.
Stir in the chopped tomatoes, tomato puree, the kale and the lentils with stock they were cooking in and simmer for 30 minutes.
Cook the gnocchi separately according to pack instructions (I usually boil until they float then drain).
Add the cooked gnocchi to the bolognaise and stir everything together simmering over a low heat for a further 5 minutes.
Add salt / pepper to taste and garnish with fresh parsley.