1/2 cup French green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
ΒΌ red onion, finely chopped
3 shallots, finely chopped
4-5 garlic cloves, smashed and roughly chopped
1/4 teaspoon black pepper
5-6 leaves Lacinato / Tuscan kale, center ribs discarded and leaves chopped
Β½ bulb of fennel, thinly sliced
3/4 pound dried penne pasta
2 links hot turkey or pork sausage, casings discarded and sausage crumbled
2/3 cup reduced-sodium chicken broth
Freshly Grated Pecorino Romano
Goat cheese ricotta (optional)