Ingredients

• 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

Directions