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Soup: Smoked Sausage & Lentil Soup




Source of Recipe


BHG


List of Ingredients




2 small fennel bulbs
2 tablespoons olive oil
8 cloves garlic, minced
1 large onion, chopped
4 medium carrots, chopped
12 cups water
2-1/2 cups brown lentils, rinsed and drained
2 teaspoons salt
1/2 teaspoon ground black pepper
12 ounces cooked smoked sausage, cut into 1/2-inch-thick pieces
1/3 cup red wine vinegar


Recipe



1. Reserve some of the fennel leaves to garnish the soup. Chop enough of the fennel bulbs to measure 2 cups.

2. In a Dutch oven, heat olive oil over medium heat. Add garlic; cook and stir for 1 minute. Add onion; cook until golden brown, stirring occasionally. Add the 2 cups fennel and the carrot; cook until tender, stirring occasionally. Add the water, lentils, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until lentils are tender.

3. Meanwhile, in a large skillet, cook sausage until browned. Using a slotted spoon, transfer sausage to lentil mixture. Stir in vinegar. Garnish with the reserved fennel leaves.

YIELD: Makes 10 servings.