Hungarian Hot Sausage and Lentil Stoup

Name: Hungarian Hot Sausage and Lentil Stoup
Ingredients: 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; 2 portobello mushrooms, gills scraped out, chopped; 1 cup pre-shredded carrots, available in sacks in produce department of the market; 1 cup lentils; 1 large starchy potato, peeled and chopped; 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); 3 sprigs fresh rosemary, in tact on stems; 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes; 6 cups chicken stock; 4 cups kale or chard, a small bunch, veins removed and chopped; Crusty pumpernickel bread, to pass at table; Butter, for bread