• 1 1/2 pounds ground pork, dark meat chicken, dark and white meat turkey or lamb
• 4 cloves garlic, minced
• 2 teaspoons crushed red pepper flakes (2/3 palmful)
• 2 teaspoons sweet paprika (2/3 palmful)
• 2 teaspoons granulated onion (2/3 palmful)
• 2 teaspoons ground sage (for pork or lamb) or poultry seasoning (for ground chicken or turkey), (half a palmful)
• 1 teaspoon fennel seed (1/3 palmful)
• Salt and pepper

Combine the sausage ingredients and chill for several hours or up to two days ahead.


In large soup pot, heat the EVOO, two turns of the pan. Add the sausage meat and brown and crumble. Add the onion, carrots, celery, potato, bay leaf and herbs and season with salt and pepper. Partially cover the pot and cook for 7-8 minutes to soften the vegetables, stirring occasionally. Stir in the tomato paste until fragrant, then add the wine; let reduce a minute, then add the stock and water. Bring to boil, add the lentils and cook to tender, 25-30 minutes. Wilt in the kale, add a little nutmeg and adjust the seasoning, to taste.


Serve in shallow bowls topped with a drizzle of EVOO and some cheese. Pass the bread at the table for mopping.

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