Smoked Sausage-Lentil Soup

By cdrier

Ingredients

• 1 small fennel bulb
• 6 c. water
• 8 oz. driers smoked sausage, cut into 1/2-inch pieces
• 1 1/4 c. dry brown lentils, rinsed and drained
• 2 carrots, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tsp. kosher or sea salt or 3/4 tsp. regular salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. red wine vinegar
• kosher salt, sea salt, or regular salt
• freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Remove fennel tops and reserve for garnish. Chop enough of the fennel bulb to equal 1 cup. In a 3 1/2- to 5-quart slow cooker, combine fennel, the water, sausage, lentils, carrots, onion, garlic, the 1 teaspoon kosher or sea salt or 3/4 teaspoon regular salt, and the 1/4 teaspoon pepper. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in vinegar, Season to taste with additional salt and pepper. Garnish with reserved fennel tops.