1 lb. hot Italian or garlic turkey sausage
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 carrots, rough chopped
2 stalks celery, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1 bay leaf
1 teaspoon cumin
1/2 teaspoon coriander
2 cups dry lentils
1 (15 ounce) can crushed tomatoes
6 cups chicken broth
2 cups water
2 cups kale, rinsed and torn into small pieces
2 tablespoons red wine vinegar
black pepper
salt, to taste
In a large soup pot, cook sausage over medium-high heat, breaking it into chunks, until browned (about 6-8 minutes). Remove sausage with a slotted spoon.
Add olive oil to pot and reduce heat to medium. Add onions, carrots, and celery, cook and stir until tender (about 5 minutes) being sure to scrape the browned bits off the bottom of the pot. Stir in garlic, oregano, basil, thyme, bay leaf, cumin, and coriander; cook for 2 minutes.
Stir in lentils, broth/water, and tomatoes. Bring to a boil. Reduce heat and simmer until lentils are tender (varies, but usually 30-40 minutes). Add kale in the last 10 minutes of cooking (optionally, spinach can be added in the final minute). Check seasoning and add vinegar.