Mediterranean lentil stew with your choice of protein and wilted kale

Sausage links:

• Pat dry with a paper towel; prick in a few places with a fork if desired.

In a large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned but not yet cooked through, 4 to 5 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pot. 

Ground meat (including sausage):

• Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the ground meat, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate. Do not clean the pot.

While your protein is cooking, prepare the remaining ingredients.

• Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Rinse the lentils.
• Strip the parsley leaves from the stems; set aside for garnish.

In the same pot used for your protein, add the squash and mirepoix, season with salt, and cook over medium-high heat, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add your protein, the lentils, half the marinara (save the rest for another use), and 2 cups [4 cups] water, season with salt and pepper, and bring to a boil, then reduce to a simmer. Cover and cook until the lentils and vegetables are tender and your protein is cooked through, 10 to 12 minutes.

Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

Transfer the stew to individual bowls, garnish with as much parsley as you like, and serve.