Smoked Sausage-Lentil Soup
Fennel's mild flavor is similar to anise. It's especially compatible with sausage and pork.
Recipe from Better Homes and Gardens
2 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
Reserve some of the fennel leaves to garnish the soup. Chop enough of the fennel bulbs to measure 2 cups.
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.
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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