Preheat oven 375.Rinse lentils and check for tiny stones. Form ground sausage into 2 patties. Bake 15 minutes. Save the rendered fat and put it in the hot soup pot. Add butter and olive oil. Heat to just before smoking. Add onions, cumin, oregano and thyme. Saute med-high for 5 minutes. Add sausage link, carrots and celery. Saute 5 minutes. Add garlic. Saute 30 seconds. Add tomatoes, bay leaf, salt, pepper and lentils. Turn heat to med-low, cover and cook 10 minutes, stirring occasionally. Uncover, bring to high. Add wine and simmer stirring for 2-3 minutes. Add broth and water and bring to boil. Cover partially and turn to low. Cook for ~ 1 hour, stirring occasionally. Remove bay leaf and sausage link. Crumble both sausages and add back to soup. Puree half the soup in blender or food processor. Return to pot, add greens simmer 5-10 minutes. Add balsamic vinegar, stir and serve.
Enjoy!
