Lentil and Sausage Soup

A hearty and nourishing soup that needs only a salad and loaf of crusty bread to make it a meal.


1 tablespoon olive oil
6 ounces smoked sausage, cut into 1/2-inch chunks
1 small fennel bulb, trimmed and coarsely chopped
1/2 cup onion, chopped
2 carrots, diced
3 large cloves garlic, minced
6 cups water
1 1/4 cups green lentils, rinsed
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons apple cider vinegar


Heat oil in a large saucepan. Add sausage, fennel, onion and carrots. Cook, stirring occasionally, about 10 minutes. Add garlic and sauté for 1 minute. Add water, honey, lentils, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered about 25 minutes or until lentils have softened. Stir in vinegar. (If soup thickens too much add some chicken broth.)

Serves: 4

golden blossom honey product