STOVETOP INSTRUCTIONS

1. COOK SAUSAGE: Heat olive oil in a large pot or dutch oven over medium heat. Once oil is hot, add the sausage and use a wooden spoon or spatula to break it into small pieces as it cooks.
2. COOK ONIONS AND GARLIC: When sausage is no longer pink add the onion and garlic and cook stirring regularly for 5 minutes until onions are softened.
3. ADD LENTILS, LIQUIDS AND SPICES: Add the lentils, diced tomatoes and chicken broth, thyme, oregano, and black pepper to the pot and stir to combine.
4. COOK SOUP: Bring soup to a boil, then lower the heat to a simmer and cover. Cook soup for 20-25 minutes, stirring occasionally until lentils are tender.
5. ADD KALE: Add the kale to the pot and stir gently to make sure it is mostly submerged in the liquids. Simmer for an additional 2 minutes until kale is tender.
6. TASTE AND SERVE: Taste soup to see if it needs any additional salt or pepper. Serve immediately.

INSTANT POT INSTRUCTIONS

1. COOK SAUSAGE: Add olive oil to the instant pot and set to SAUTE. Once oil is hot, add the sausage and use a wooden spoon or spatula to break it into small pieces as it cooks.
2. COOK ONION AND GARLIC: When sausage is no longer pink add the onion and garlic and cook stirring regularly for 5 minutes until onions are softened.
3. ADD LENTILS, LIQUIDS AND SPICES: Turn off SAUTE and add the lentils, diced tomatoes and chicken broth, thyme, oregano, and pepper to the instant pot and stir to combine. 
4. COOK SOUP: Cover and seal the instant pot and cook the soup on HIGH pressure for 10 minutes. After 10 minutes of high pressure, allow the instant pot to release pressure naturally.
5. ADD KALE: Remove the lid and stir the soup.  Add the kale to the pot and stir gently to make sure it is mostly submerged in the liquids. This soup should be quite hot still, but if needed, return the pot to SAUTE in order to simmer the soup for an additional 2 minutes until kale is tender.
6. TASTE AND SERVE: Taste soup to see if it needs any additional salt or pepper. Serve immediately.