1. To make the stew, heat the olive oil over medium heat in a large pot. Add the onion and carrot, and saute for about 5 minutes until tender. Add the garlic, oregano basil, and bay leaf, and saute for about 1 minute until the garlic is fragrant. Add the broth, artichoke hearts, lentils, kale, salt, and pepper. Bring to a simmer, and gently cook for 10 minutes until the lentils are tender but still hold their shape. Add the asparagus and cook 5 minutes more. Add the peas and cook for another 3 minutes until bright green and tender. When the stew is done. remove the bay leaf; it will be thick and stew like, not brothy. Add salt and pepper to taste.
2. To make the salsa verde, mix together all of the salsa ingredients in a bowl. Add lemon zest, salt and pepper to taste.