Optional Garnishes: shredded fontina, crostini’s and chopped chives
Instructions
In a large pot on medium high heat with olive oil, brown the onions, celery, carrots and garlic.
Once brown add in the thyme, lentils, tomatoes, stock, sausage and chickpeas and simmer on low heat for 60 to 90 minutes or until the lentils are tender.
Season with Worcestershire sauce, Tabasco sauce, and salt and pepper and serve hot with optional garnishes: fontina, crostini’s and chopped chives.
Serve the kale a handful at a time in individual serving portions so that it does not wilt.