Hungarian Stoup

2 T olive oil
1 1/2 lb. hot Italian sausage (I used mild)
3 cloves garlic, chopped
1 med. onion, chopped
8 mushrooms, sliced
1 c. shredded carrots
1 c. lentils
1 large potato, peeled and chopped
4 c. kale, shredded and chopped (can substitute spinach, but kale holds up better)
salt and pepper
1 bay leaf
2 t. paprika
pinch dried rosemary, crushed
14 oz. can diced tomatoes
6 c. chicken broth
Pumpernickel bread for serving

1. Heat pot over med-high heat.  Add olive oil and sausage.  Brown 2-3 minutes.
2. Add garlic, onions, and mushrooms.  Cook a few minutes, then add carrots, lentils, potatoes, salt, pepper, bay leaf, paprika, and rosemary.  Add tomatoes and chicken broth and cover pot.
3. Raise heat to high and bring to a fast boil.  Remove lid, stir in kale and boil until lentils are just tender, about 15 minutes.
4. Serve in shallow bowls and pass bread and butter to dip and mop up "stoup."

Source: My friend Melissa!