INGREDIENTS

• 4 tablespoons olive oil divided
• 1/4 teaspoon chili flakes
• 1 small yellow onion diced
• 2 medium carrots peeled and diced
• 2 ribs of celery peeled and diced
• 1 large garlic clove minced
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 teaspoon sea salt
• Cracked pepper to taste
• 2 tablespoon tomato paste
• 1 cup dry white wine
• 2 tablespoons Sherry vinegar
• 1 1/4 cups French green lentils rinsed and soaked in cold water for 30 minutes
• 4 cups chicken stock
• 2 large fennel sausage
• 4 cups kale de-stemmed and roughly chopped
• 1 tablespoon Dijon mustard

HOW TO MAKE IT

1. Heat Staub 4qt dutch oven over medium-high heat.
2. Add olive oil, chili flakes, onion, carrot and celery. Toss to coat, season with salt and pepper and cover to cook for 10 minutes, stirring occasionally.
3. Add garlic and cook until fragrant.
4. Create a well in the middle of the vegetables and add tomato paste. Cook the paste for approximately 1 minute.
5. Pour in wine to deglaze the pot. Cook the wine for 1 minute and then add lentils, stock, sherry vinegar, bay leaf and thyme.
6. Bring to a boil, reduce the heat to medium-low and add sausages to the pot. Cover and cook for 35-45 minutes stirring often.
7. Once lentils are cooked and sauce has thickened add dijon and kale. Cover the pot until kale has wilted.
8. Taste for seasoning and add a pinch more salt and cracked pepper if desired.
9. Serve into bowls and enjoy.