Sausage, Kale, and Lentil Soup

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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