Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound hot sausage, bulk or casing removed
• 1 onion, chopped
• 2 ribs celery, chopped, leafy tops reserved
• 1 large carrot, peeled and chopped
• 1 large Idaho (russet) potato, peeled and chopped into small dice
• 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
• 2 sprigs fresh rosemary, leaves picked and finely chopped
• 2 large cloves garlic, chopped or sliced
• 1/2 tablespoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
• 1/4 cup tomato paste
• 1 cup white wine
• Freshly grated nutmeg
• 1 3/4 cups lentils
• 4 cups chicken stock
• 2 cups water

Directions