In a small bowl, stir together the fennel seed, dried oregano, basil, paprika, ½ teaspoon salt, and ¼ teaspoon red pepper flakes. Set aside.

In a large Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, until browned and sizzling, 6 to 8 minutes. Leave it in the pot.

Add 1 pound ground turkey on top of the sausage and sprinkle the seasoning over it. Cook, breaking it all up (add a drizzle of olive oil if the pot looks dry), until the turkey is browned in spots, 6 to 8 minutes. Transfer the meat to a bowl, leaving a thin layer of fat in the pot.

Add the onion with a good pinch of salt and cook until soft and translucent, about 5 minutes. Lower the heat to medium-low, add the garlic, and cook until fragrant, 2 minutes. Stir in the onion powder, garlic powder, a generous pinch of red pepper flakes, and plenty of black pepper.

Raise the heat to medium-high, add a splash of the chicken stock, and scrape up the browned bits from the bottom of the pot. Cook until nearly dry, 2 to 3 minutes.

Return the meat to the pot. Add 2 cups lentils, the tomatoes with their juice (crushing whole tomatoes by hand), and the remaining chicken stock. Lay the thyme, oregano, and bay leaf on top. Bring to a boil, then reduce to a steady simmer, partially covered, for 30 to 40 minutes, stirring occasionally, until the lentils are tender but still hold their shape.

Remove the thyme stems and bay leaf. Stir in 5 ounces greens and cook until wilted, about 2 minutes for spinach or 5 to 8 minutes for kale or chard. Stir in 1 tablespoon red wine vinegar and season with salt to taste. Serve topped with chopped basil and grated Parmesan.