Heat soup pot over medium-high heat.

Chop carrots, onion and celery.

Add olive oil to the soup pot and then add the chopped carrots, onion, and celery. Cook and stir over medium high heat for about 2 minutes.

Meanwhile, chop sausage in rounds or half rounds. Then add to the soup pot and cook 2-3 minutes longer until the onion is tender.

Stir in broth, lentils, water, oregano, cumin, and pepper.

Bring to a boil, reduce heat, cover and simmer for 25-30 minutes or until lentils and vegetables are tender.

Stir in tomatoes, Worchestershire sauce and kale.

Cook until heated through and kale is tender.

Serve with crusty rolls!