1cuplentils, preferably French green, picked through and rinsed
12cupschopped kale leaves, tough stems/ribs removed
Freshly ground pepper to taste
Place a large skillet over medium heat and add 1 teaspoon of the olive oil. Add the sausages and cook them until they are browned on all around. This should take about 5 minutes. Transfer them to a clean cutting board.
Add the remaining tablespoon of oil to the skillet along with the onion. Cook over medium heat, until the onion is browned, stirring often, about 5 minutes.
Add the garlic and crushed pepper and stir it around in the pan for about 15 seconds. Then add the water and wine and increase the heat to high to bring it to a boil, scrape up any browned bits that have stuck to the bottom of the pan.
Add the lentils and reduce the heat to a gentle simmer. Partially cover the pan with the lid and let them cook until they are almost tender, stirring them every once in a while and adding a little more water if they begin to look dry. (This should take about 35 minutes.)
Add the chopped kale, sage and salt and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes.
Slice the sausages and add them to the skillet, along with freshly ground black pepper to taste.
Cover and cook until the sausage slices are heated through, 2 to 3 minutes more.