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Ingredients
| fennel: 2 bulbs |
| olive oil: 2 Tbl |
| garlic: 8 cloves |
| onions: 1 |
| carrots: 4 |
| water: 1/2 cup |
| lentils: 2 1/2 cups |
| salt: 2 tsp |
| black pepper: 1/2 tsp |
| smoked sausage - chicken and beef: 12 oz |
| red wine vinegar: 1/3 cup |
Smoked Sausage-Lentil Soup
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
10 serving(s)
Tags
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. Makes 10 servings.