Place a large dutch oven, over medium-high heat with 2 tablespoons olive oil. Once hot, add the onion, carrots, celery and garlic and cook, stirring often, until softened, about 3 to 5 minutes. Stir in the bay leaves, fresh thyme and season with 1 teaspoon salt, 1 teaspoon black pepper, and crushed red pepper flakes.

Once the vegetables have softened, stir in the tomato paste, cooking for about 30 seconds to develop its flavor. Stir in the white wine and vinegar and simmer until the liquid has evaporated. Add the lentils and the chicken stock. Bring to a simmer over low heat and cook, uncovered, stirring occasionally, until the stew has thickened, and the lentils have softened, about 30 to 35 minutes. If the liquid evaporates too much, and the lentils aren't soft yet, stir in a bit of hot water.

Meanwhile, preheat oven to 425 degrees F.

Place the tomato halves, cut side up, onto a baking sheet in a single layer. Drizzle with a tablespoon of olive oil and season with salt, pepper and fresh thyme. Roast until softened and slightly charred, about 20 to 25 minutes. Remove from the oven and set aside.

Preheat a stove-top or outdoor grill to about medium heat. Once hot, grill the sausage until charred all around, about 5 to 8 minutes. Transfer to a cutting board and allow to rest slightly. Cut each sausage in half and then slice, without cutting all the way through. Set aside.

In a medium bowl, toss together the greens with the remaining tablespoon olive oil, lemon juice and a pinch of salt and pepper until evenly combined.

To serve, pour the lentil stew into serving bowls and top each with the roasted tomatoes, a small amount of seasoned greens and the grilled sausage. Top with parsley right before serving. Enjoy!