Sausage and Lentil Stew

Another of Katie Lee Joel's. It's simmering on the stove as I write this. I guess I'll have to update you on how it turned out.

3 slices thick cut bacon, diced
1 large yellow onion, diced
3 large carrots, diced
3 celery stalks, diced
2 bay leaves
8 oz. lentils
1 lb. Italian or Andouille sausage, cut into slices
2 cups coarsely chopped kale
one 28 oz. jar crushed tomatoes
6 c. low sodium chicken stock
salt and pepper to taste

In a large pot, cook bacon until crisp. Remove bacon pieces. Add onion, celery, carrots and bay leaves. turn to medium low and cook until tender, stirring frequently, about 15 minutes. Stir in lentils, sausage and kale. add tomatoes, chicken stock, salt and pepper. Bring to a boil over high heat. Reduce to low and simmer for 1 hour, covered, until lentils are tender. Ladle into bowls and top with reserved bacon and some grated Parmesan cheese.