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Soak the lentils for a minimum of 1 hour or up to overnight.
In a small skillet, toast the cumin and caraway seeds over medium heat until fragrant; grind together in a spice mill.
Heat Dutch oven or soup pot over medium to medium-high heat with the olive oil, 3 turns of the pot. Add celery, leeks, parsley stems, garlic and bay leaves, and season with salt, pepper and ground spices. Stir to combine then let the vegetables sweat 3-5 minutes.
Rinse and drain the lentils, and add them to the pot along with the stock plus about 2 cups of water. Bring the soup to a boil then reduce heat and keep soup at a low, rolling boil for 20 minutes.
Meanwhile, shred the beets into matchsticks or grate them on a box grater or mandolin.
Add beets to soup along with the beet greens and kale, simmer 15-20 minutes longer. Stir in dill and parsley then adjust salt and pepper to taste.
Serve this thick, rich soup in shallow bowls topped with radishes.