This just might be my favorite recipe.  I am a huge fan of lentils and I love combining them with sausage.  I find that using the andouille sausage gives the stew an added layer of spicy flavor, but other sausages can be substituted. It is even better the next day.

In a large, heavy pot, cook the bacon over medium heat until fat is rendered and the bacon is crisp, about 7 minutes.  Remove bacon pieces and drain on paper towels.  Reserve for garnishing.  Add the onion, carrots, celery, and bay leaves to the pan with the bacon fat.  Turn the heat to medium-low and cook the vegetables, stirring frequently, until very tender, about 15 minutes.

Stir in the lentils, sausage, and kale.  Add the tomatoes, crushing the tomatoes with your fingers as they are added to the pot. Add the chicken stock, salt, and pepper.  Over high heat, bring the mixture to a boil.  Then reduce the heat to low and simmer for 1 hour, covered, until lentils are tender. Stir and add more salt and pepper to taste, as desired.

Ladle into bowls and top with the reserved bacon bits and some grated Asiago cheese. Serve immediately.