In a saucepan heat up the Extra-Virgin Olive Oil (1 tablespoon), and add the Pork Sausage (100 gram). Cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
Add Carrot (1/2) and Onion (1/2) and cook until softened, about 5 minutes. Pour in the Red Wine (1/4 cup) and let it evaporate on medium, scraping the bottom of the pan.
Add Vegetable Broth (1 liter), sliced Chili Pepper (1) and bring it to a boil. Let is simmer covered with a lid for about 15 minutes. Meanwhile, wash the kale, remove the stems and torn leaves into bite-size pieces.
Add Tuscan Kale (150 gram) and Lentils (150 gram) to the soup, bring back to a simmer and cook for 5 more minutes.