Ingredients

For the sausage (make several hours to 2 days ahead):

• 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

For the soup:

• 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 1-2 small ribs celery, finely chopped
• 1 starchy potato, peeled and finely chopped
• 1 large bay leaf
• Herb bundle: a few stems each of rosemary, thyme and parsley, tied together
• Salt and pepper
• 3 tablespoons tomato paste
• 1/2 cup dry white wine or red wine
• 4 cups chicken stock (32 ounces)
• 2 cups water
• 1 1/4 cups brown lentils
• 1 small bunch black, Tuscan or dinosaur kale/lacinato, stemmed and finely chopped or shredded
• Freshly grated nutmeg
• Freshly grated Pecorino cheese (salty, tangy) or Parmigiano Reggiano cheese (nutty), for serving
• Warm crusty bread, for mopping

Description

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