Curry Lentil Stew

This really hits the spot after a good run. I made it for dinner last night but was a great lunch left over too.
1 lb dried lentils (rinsed and sorted for stones)
1 med. chopped onion
bunch of diced celery and carrots
curry powder
bunch of rinsed fresh Baby Kale (or spinach or regular Kale)
1 qt chicken stock (unsalted)
1 small can diced tomatoes
2 c. water
salt and pepper
apple chicken sausage
1. In dutch oven, heat olive oil and saute onions and garlic, then add in carrots and celery until soft over medium high heat. Season with curry powder, about 3 tbsp spoons or more (the more the better) a little sea salt and pepper.
2. Add in lentils and tomatoes, cover with stock and water (you can use more stock/water as the lentil cooks and soaks up the liquid) and mix in the kale (it will wilt down nicely). Bring to a boil then simmer covered until lentils are soft - about 30-40 minutes.
3. Dice up the chicken sausage and brown for about 5 mins. Add into the lentil during cook time - this gives the stew a nice apple smoked flavor.
Top with hot sauce and parm cheese. My kids INHALE this and always eat two or three servings. I serve buttered whole wheat bread to them.