Smoked Turkey Sausage-Lentil Soup | The Altschuler Clinic

Ingredients:

• 2 small fennel bulbs
• 2 tbs olive oil
• 8 cloves garlic clove, minced
• 1 large onion chopped
• 4 Medium carrots, peeled and chopped
• 12 cups water
• 2 1/2 cups lentils, rinsed
• 2 tsp salt
• 1/2 tsp ground black pepper
• 12 oz turkey sausage, casings removed
• 1/3 cup red wine vinegar

Directions:

1. Reserve some of the fennel leaves to garnish the soup.
2. Chop enough of the fennel bulbs to measure 2 cups.
3. In a Dutch oven, heat olive oil over medium heat. Add garlic and stir for 1 minute.
4. Add onion and cook until golden brown, stirring occasionally.
5. Add the 2 cups fennel and the carrot. Cook until tender, stirring occasionally.
6. Add the water, lentils, salt and pepper. Bring to boiling then reduce heat. Simmer uncovered for 25 to 30 minutes or until lentils are tender. Meanwhile, cut smoked turkey sausage into 1/2 inch thick pieces and cook until browned in a large skillet. Using slotted spoon, transfer sausage to lentil mixture. Stir in vinegar.
7. Garnish with the reserved fennel leaves.

Source: www.bhg.com