1. Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.

2. Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.

3. Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.

4. Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.