Heat a pot or dutch oven over medium-high heat. Add sausage and cook for about 5-7 minutes until browned. Flip and brown the other side. Transfer to a plate, and set aside.
Add diced onions, carrots, and celery to the pot. Sauté veggies until softened for about 5 minutes. Stir in jalapeño and garlic, and sauté for 1 minute. Add salt, chicken broth, lentils, and bay leaf. Stir well. Bring to a boil, reduce heat to simmer, and simmer for 30 minutes.
When almost all of the liquid has absorbed and the lentils are softened, stir in kale & reserved sausage. Cook for about 5 minutes until kale wilts and the liquid has been mostly absorbed. Remove bay leaf and stir in lemon juice. Serve with parsley and extra lemon if desired.
*Feel free to add an extra 1/4 cup broth if needed.*If you want this to be more like a stew, you can use 4 cups broth and add an extra 2 cups of water.*My niece loved this without lemon. I prefer adding the lemon, but it's completely up to you.
Recipe from Living Well Kitchen https://blog.memeinge.com/lentils-with-sausage-and-kale/