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cut kale into 1/2 inch strips about 3 cups. reserve. In a pot of boiling salted water, add carrots, celery, lentils and bay leaf. cook at slow boil until tender about 25 minutes. drain, reserving up to 2 cups cooking liquid if desired. toss lentil mixture with 2 tablespoons olive oil and set aside. slowly warm remaining olive oil in large skillet. Saute garlic, shallots and scallions 3 minutes. Do not brown. Add lentil mixture. cook for 1 minute. salt and pepper to taste. Add 1 cup of liquid and kale. cover and simmer until tender. If stock evaporates before kale is tender add more. cook pasta as directed. Divide pasta onto 4 plates. top with lentil mixture and parsley. Serve.
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