Lentil Soup with Sausage and Kale

2 pounds assorted sausage (I used bratwurst, hot Italian, and chicken cilantro)
1 pound green lentils, rinsed
1 medium sized onion, diced
2 carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
1 28 oz. can whole tomatoes (San Marzano if you can get them)
2 tablespoons tomato paste
32 oz. chicken stock
1 bunch lacinato kale, stems removed, washed, and rough chopped
Parsley (optional)
Lemon (optional)

1. Remove the sausage from the casing. Brown in a skillet until cooked through. Transfer to paper-towel lined plate.

2. Heat a dutch oven or heavy bottom soup pot over medium heat. Add the onion, carrot, and celery and salt and pepper. Cook until translucent, about 10 minutes. Add garlic and cook another 2-3 minutes. Add tomato paste and stir vegetables to coat. Cook another 2-3 minutes.

3. Add canned tomatoes and stock, using a wooden spoon to crush the tomatoes in the pot. Add the lentils and cooked sausage. Season with salt and pepper, bring to a boil, reduce to a simmer.

4. After the soup has been simmering for 20 minutes, add the kale. Continue to let the soup simmer for another 20 minutes. If the lentils are cooked, the soup is done. If the lentils are still firm to the bite, let simmer a bit longer, checking on it every 5 minutes until the lentils are "al dente".

Finish with fresh parsley and a squeeze of lemon.