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

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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