Hot Sausage and Lentil Soup

I am a big fan of most of Rachel Ray's recipes because they quick, easy, and taste good, which is about all an amateur cook such as myself requires. This recipe is, of course, courtesy of Rachel Ray. I had a bag of lentils that I had absolutely no idea what to do with and was, I admit, a strange impulse buy on my part. I made it one weekend when my husband was out of town since anything that sounds remotely like a vegetable does not appeal to him, and I lived off of it all weekend without getting tired of it. I had it for breakfast, lunch, and dinner (this was extreme and I would not advise it--I really like soups in general). I tend to alter recipes to fit my tastes, which can lead to some pretty bad meals, but this recipe still tasted great. I put the changes I made in bold below.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped (you can leave these out if you don't like onion)
2 portobello mushrooms, gills scraped out, chopped (I hate mushrooms so I didn't add)
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped (I think the lentils are enough so I didn't even add potato. Besides, they are pretty bland tasting, and I think they dilute out the flavor)
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper) (I used the substitute mixture and it tasted great!)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes (I used regular diced, but if you want spicier go for the fire-roasted)
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped (I didn't add this because I couldn't find it in my supermarket)
Crusty pumpernickel bread, to pass at table
Butter, for bread

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes (or even longer since some of the lentils were still somewhat firm; I also boiled a little longer to get really soft lentils). Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.