1. Put the sausages in a soup pan with the olive oil; brown on all sides over medium heat. Cover the pan and cook, turning occasionally, about 10 minutes, or until cooked through. Pierce the sausages and let them drain a bit in the pan, then remove and set aside. When cool enough to handle, cut into thin slices.

2. Put the onion, garlic and carrot into the pan and reduce the heat to medium-low. Cook 10 minutes, stirring often. Add the lentils, broth, water, tomatoes, thyme and rosemary. Bring to a boil, reduce the heat, cover and simmer 10 minutes.

3. Add the potatoes and continue cooking the soup, covered, at least 20 minutes. Stir occasionally.

4. Stir in the sausage. Cook, uncovered, 10 minutes. Add 3 cups of greens and cook and additional 5 minutes.

5. Adjust seasoning with salt and red pepper flakes to taste.

Serve garnished with a garnish of greens on top.

I made sourdough garlic bread with this and it was delicious.

Adapted from recipe by CeCe Sullivan of The Seattle Times.

Each (1 1/2 cup) serving contains an estimated:

Cals: 213, FatCals: 54, TotFat: 5g

SatFat: 2g, PolyFat: 1g, MonoFat: 2g

Chol: 24mg, Na: 627mg, K: 690mg

TotCarbs: 26g, Fiber: 9g, Sugars: 4g

NetCarbs: 17g, Protein: 15g

Analysis does not include the garlic bread