Ingredients
1/2 lb. sweet italian sausage links
1/2 lb. spicy italian sausage links
1 lb carrots, each cut lengthwise in half, then crosswise into 1/4" thick slices
1 large onion, chopped
1 medium fennel bulb (approx. 1.25 lbs), trimmed and cut into 1" pieces
7 large garlic cloves, crushed with press
1 bag (16 oz) lentils, rinsed and picked through
3 cups water
4 cups (32 oz) chicken broth
1 can (28 oz) diced tomatoes in juice (don’t drain)
1/2 tsp dried thyme
3/4 tsp salt
1/4 tsp coarse black pepper
Dash of salt
Preparation
Heat oven to 425 degrees. Prick sausages in a few places, put in oven, and cook for 20 minutes or until browned. Remove to plate. In the meantime, head oil in a large pot. Add carrots, onion and fennel to sauce pot, cook over medium-high heat about 10 minutes or until tender and lightly browned, stirring frequently. Stir in garlic, cook 1 minute, then add rest of ingredients. Heat to boiling, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Cut sausages into 1/2" thick slices and stir into soup. Heat soup to boiling, then reduce to low. Cover and simmer 15-20 minutes longer, or until lentils are tender, stirring occasionally. Skim off fat and discard.
