In a large skillet with a tight-fitting lid heat oil over medium heat. Add the next four ingredients (through thyme); cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in the next four ingredients (through bay leaf). Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until lentils are tender. Remove and discard bay leaf.
Stir in the kale, salt, and pepper. Cook, uncovered, about 5 minutes more or until kale is slightly wilted and any remaining liquid is absorbed. Remove from heat.
Stir in tomatoes, vinegar, and lemon juice. Sprinkle with walnuts and goat cheese. Serve warm with pita chips.