Lentil Soup with Sausage and Kale

1 Tbsp. olive oil
1/2 lb. (two links) Italian turkey sausage, casings removed
1 onion, chopped
2 celery stalks, coarsely chopped
2 carrots, halved lengthwise and cut into half-moon slices
2 garlic cloves, minced
1 cup brown lentils, rinsed
2 bay leaves
1 28-oz. can crushed tomatoes
6 cups water
1 bunch (4 cups) kale or chard, center stems removed and leaves sliced into thin ribbons
Parmesan cheese for serving

Heat olive oil over medium heat in a large Dutch oven. Add turkey sausage and brown for about 5 minutes, breaking it up with a wooden spoon as it cooks. Add onion, celery, carrots and garlic and a pinch of salt. Cook until the vegetables soften, about 5 minutes. Add the lentils, bay leaves, tomatoes, water, salt and pepper to taste. Bring to a simmer, reduce heat and cook until lentils are tender, about 40 minutes. You can add more water if the soup becomes too thick.

When the lentils are cooked, add the kale and continue cooking until the leaves are tender, a few minutes more. Discard bay leaves and serve with grated Parmesan cheese.

Serves 6 to 8
WW PP Per serving: 6 0r 4