Sausage, Lentil, & Kale Soup

1 lb. sweet Italian "sausage," cut up
1 c. chopped onion
2 garlic cloves, chopped
1 T. olive oil, or more as needed
4 c. vegetable stock
2 c. dried red lentils, rinsed
1 28-oz. can whole peeled tomatoes, drained, then cut up
1 t. kosher salt
1/2 t. black pepper
5 c. loosely packed baby kale leaves
Baguette, for serving

Cook the onion and garlic in olive oil, stirring often, until the onion softens and begins to brown, about 4 minutes. Add the stock, stirring and scraping to loosen any browned bits. Add the lentils, tomatoes, salt, and pepper, and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20-25 minutes.

Stir in the sausage and heat gently until warmed through.

Stir in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 180.