Smoked Sausage-Lentil Soup

Fennel's mild flavor is similar to anise. It's especially compatible with sausage and pork.



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Servings: 10
Prep Time: 25 mins
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Ingredients
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    2   
    fennel bulbs
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    2   tablespoons 
    olive oil
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    8   cloves 
    garlic, minced
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    1   large 
    onion, chopped
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    4   medium 
    carrots, chopped
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    12   cups 
    water
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    2 1/2  cups 
    brown lentils, rinsed and drained
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    2   teaspoons 
    salt
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    1/2  teaspoon 
    ground black pepper
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    12   ounces 
    cooked smoked sausage, cut into 1/2-inch-thick pieces
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    1/3  cup 
    red wine vinegar

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 333, Fat, total (g) 14, chol. (mg) 23, sat. fat (g) 4, carb. (g) 32, fiber (g) 15, pro. (g) 19, vit. A (IU) 3984, vit. C (mg) 7, sodium (mg) 1008, calcium (mg) 61, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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