Pick through lentils for "misfits" and discard. Place in a pot of boiling water for about 20 minutes. Drain and rinse off. Set aside.
In a Dutch Oven or large soup pot, heat up the olive oil then add the sausage chunks. Cook until no longer pink and slightly browned. Remove from pot using a slotted spoon and place onto a paper towel to drain. Pour all but about 2 tablespoons of the oil in the pan out and leave for the next step.
Saute the onion in the oil remnants for about 4 minutes over medium low heat until translucent.
Add in the carrots and celery and continue to cook for about 5 minutes, stirring frequently.
Stir in the minced garlic and cook until just fragrant.
Pour in the vegetable broth, crushed tomatoes, sausage and the herbs. Cook on low for about 15 minutes, uncovered
Wash, remove stems and chop the kale coarsely. You may use a package of baby kale in place of this as an option. Stir it in and allow for kale to wilt a bit before the next step.
Stir in the lentils, and place lid on pot. Turn off the heat, serve after 10-15 minutes. This will have given time for the flavors to infuse in the soup more.
