Combine sausage ingredients and chill several hours or up to 2 days ahead.
In large soup pot, heat EVOO, 2 turns of the pan. Add sausage meat, brown and crumble. Add onions, carrots, celery, potato, bay and herbs, and season with salt and pepper. Partially cover pot and cook 7-8 minutes to soften vegetables, stirring occasionally. Stir in tomato paste until fragrant then add wine, let reduce a minute then add stock and water. Bring to boil, add lentils and cook to tender, 25-30 minutes. Wilt in kale, add a little nutmeg and adjust seasoning.
Serve in shallow bowls topped with drizzle of EVOO and some cheese. Pass bread at the table for mopping.