In a fine sieve, rinse lentils well. Soak lentils for 5 minutes in a bowl of cold water. Set aside.

In a large stock pot or Dutch oven, heat 1 TBSP olive oil. Sauté carrots and onions until onions begin to soften- about 5-6 minutes. Toss in potatoes and coat with olive oil warming them through. Stir in red pepper flakes, ground pepper and fresh herbs- rosemary and thyme. Add in Kielbasa or sausage and stir until well combined. Add in garlic. Sauté another minute.

Drain lentils and add them to the pot. Add in tomatoes with their juices. Fill the tomato can with water and pour into soup- this adds more tomato flavor. Add in chicken broth or stock. Bring to a boil for one minute, reduce heat and simmer for 45 minutes covered or until the potatoes are fork tender.

After 45 minutes, add in fresh greens. Fish out the stems from the herbs. Check to see if salt is needed. Serve piping hot with freshly grated parmesan on the side to sprinkle over soup.

If you use uncooked sausage, brown the sausage before the veggies to render the fat, wipe down your pot to remove most of the fat and then continue on with step 2.