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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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