Ingredients
2 tsp
extra-virgin olive oil
8 oz
sweet Italian sausage, casings removed
2 stalks
celery (with leafy tops), thinly sliced
1 medium
yellow onion, diced medium
1/2 cup
dried lentils
6 cups
low-sodium chicken broth
1 bunch (about 1/2 pound)
kale, preferable Tuscan, stems removed, torn into bite-size pieces
coarse salt and ground pepper
2 tsp
red wine vinegar