Place the drained lentils and the herbs in a stock pot. Pour in the tomatoes and an additional can of water. Turn the heat to medium low and allow the lentils to simmer, covered, for 30-40 minutes. While the lentils are simmering, sauté the garlic and onion in the olive oil until translucent but not browned. Add the garlic and onions to the lentils. Brown the sliced sausage in a heavy frying pan. Drain the sausage on paper towels to absorb the excess grease. Add the cooked sausage to the lentils. Add the chopped, blanched rapini to the lentils. Cook an additional 5-7 minutes. Top with grated parmesan cheese right before serving. Makes 4 servings.