-
In a large pot or Dutch/French oven, brown the sausage crumbles.
-
Once cooked, drain the rendered fat and set the sausage aside.
-
Add olive oil if needed to the pot, and sauté the garlic, onions, celery, carrots and mushrooms on medium high heat. Cook for 3-5 minutes or until veggies begin to soften.
-
Add the fennel seed to a mortar and pestle (or a zip close bag) and crush the seeds.
-
Add the salt, pepper, fennel, and oregano; stir well.
-
Once they bloom or become fragrant, add the lentils, mix well.
-
Pour the water/broth in and mix well. Return the sausage to the pot and add the vinegar.
-
Bring to a boil and reduce heat and simmer for about 30 minutes or until the lentils are tender.
-
Once the lentils are cooked, add the kale pieces to the soup, cook for 2 minutes and serve.