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.
Notes
*If you want this to be more like a stew, add an extra 3 cups of water or broth.*Lemon and parsley are great additions for serving, but they are completely optional.*Lime juice, white wine vinegar, or red wine vinegar can be used in place of the lemon juice.*Makes about 7 cups total.