Super Green Kale & Lentil Soup

1 pound chicken sausage (about 6 sausages of your favorite flavor) sliced into bite sized pieces
1 large onion, chopped
1 large carrot, cut into ½ inch pieces
2 cups lentils, rinsed
5 cups water
5 cups chicken broth
3/4 bunch kale, de-stemmed and torn into 1 inch pieces *
2 tablespoons fresh lemon juice
1 tsp. hot sauce or red pepper flakes, to taste
Salt and pepper, to taste
1 clove minced garlic (optional)
1 bunch chopped fresh chives (optional)

In a 6 quart saucepan brown sausage over medium-low heat, add onions and cook until soft and golden. Add lentils, broth, carrots, spices and seasonings, garlic and water; stir together and bring to boil. Turn heat down to a simmer and cook covered for 35-40 minutes until lentils are almost tender. Add kale and simmer uncovered until lentils and kale are tender, approximately 15 minutes. Add lemon juice and top with chopped chives for a little extra flavor and color.

*You can also use other super greens such as Swiss Chard or Collards (center ribs discarded)!

And while you're at it, use any extra kale to make:

Roasted Kale Chips

De-stemmed kale torn into 1 inch pieces
Olive oil
Salt and pepper, to taste

Toss kale, salt, pepper and oil together and spread out over baking pan. Bake at 350 for 12 minutes or until crisp.