lentil-sausage-kale soup

½ to ¾ bag of lentils (rinsed and sorted for any stems)
2 large containers of chicken stock
1 small yellow onion chopped
5-6 carrots peeled and chopped
3 cloves of garlic chopped
1 lb bulk Italian sausage tube (not the links)
1 bunch of kale (use leaves, cut them away from stem and rinse/chop)
¼ cup tomato paste
1 can diced or stewed tomatoes (not drained)

Seasonings (garlic salt, Italian seasoning, rosemary, cumin, nutmeg, pepper, onion powder, garlic powder, seasoning salt….really whatever you like)
Pour a tbls or two of olive oil into pan and then brown the sausage in a large dutch oven or soup pot. When cooked add the onion, carrots, garlic and seasonings (except nutmeg). Cook 5-8 minutes till starting to soften. 

Add the kale, top with a dash of nutmeg and wilt. Add tomato paste and stir in for about 30 seconds. Add lentils and stock (can add water if you need more broth) and tomatoes. Bring to a boil then lower heat and simmer for at least 40 minutes until lentils are tender. We add red pepper flakes to individual bowls (aka the adult bowls) if desired.