From Katie Lee Joel's THE COMFORT TABLE. I am a huge fan of lentils and I love combining them with sausage. I find that using andouille sausage gives the stew an added layer of spicy flavor, but other sausages can be substituted. It is even better the next day.

3 slices thick-cut bacon, diced (about 4 ounces)
1 large yellow onion, diced (about 1 1/2 cups)
3 large carrots, diced (about 1 1/4 cups)
3 celery stalks, diced (about 1 cup)
2 bay leaves
8 ounces French lentils
1 pound andouille sausage, cut into 1/4-inch-thick diagonal slices
2 cups coarsely chopped fresh kale
One 28-ounce can whole tomatoes, with juice
6 cups low-sodium chicken broth
2 teaspoons kosher salt
1h teaspoon freshly ground black pepper
Grated Asiago or Parmesan cheese

In a large heavy pot, cook the bacon over medium heat until fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon pieces and drain on paper towels. Reserve for garnishing.

Add the onion, carrots, celery, and bay leaves to the bacon fat. Turn the heat to medium-low and cook the vegetables, stirring frequently, until very tender, about 15 minutes.

Stir in the lentils, sausage, and kale. Add the tomatoes, crushing the tomatoes with your fingers as you add them to the pot. Add the chicken stock, salt, and pepper. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 1 hour, covered, until lentils are tender. Stir and add more salt and pepper to taste, as desired.

Ladle into bowls and top with the reserved bacon bits and some grated cheese. Serve immediately.

YIELD: ABOUT 12 CUPS (6 TO 8 SERVINGS)
PREP TIME: 20 MINUTES
COOK TIME: 1 HOUR 20 MINUTES.