In a large skillet, add the sausage with the olive oil over medium-high heat. Cover the sausage halfway with water, and bring to a boil. Turning the sausage every 7 minutes or so, cook until the water is completely evaporated. Then, let the sausage continue cooking for 5 more minutes until the outside casing is crispy. Remove from the pan and reduce the heat to medium.

To the sausage drippings, add the butter, celery, carrot, and onion with the herbes de provence and a sprinkle of salt and pepper. Cook for 5-7 minutes until soft, then add the kale, and garlic. Cook for 2 minutes until slightly wilted, then add the toasted pine nuts and cooked lentils. Stir, and taste the vegetable mixture for seasoning. Add more salt and pepper if needed.

Slice the sausage and serve over the lentils. Enjoy!