Hungarian Hot Sausage and Lentil Stoup

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2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 1/2 pounds bulk hot Italian sausage

3 cloves garlic, chopped

1 medium onion, chopped

2 portobello mushrooms, gills scraped out, chopped

1 cup pre-shredded carrots, available in sacks in produce department of the market

1 cup lentils

1 large starchy potato, peeled and chopped

Salt and pepper

1 bay leaf, fresh or dried

2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)

3 sprigs fresh rosemary, in tact on stems

1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes

6 cups chicken stock

4 cups kale or chard, a small bunch, veins removed and chopped

Crusty pumpernickel bread, to pass at table

Butter, for bread