A hearty and comforting soup made with savory sausage, tender lentils, and a medley of vegetables, perfect for chilly days.

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In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up with a spoon.
Add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
Stir in lentils, diced tomatoes, chicken broth, thyme, and oregano. Bring to a boil.
Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
If using kale or spinach, stir it in and cook for another 5 minutes until wilted.
Season with salt and pepper to taste. Serve hot.

For a spicier version, use hot Italian sausage.
This soup freezes well for up to 3 months.
You can substitute vegetable broth for a vegetarian version using plant-based sausage.