Lentil and Garlic-Sausage Soup

Name: Lentil and Garlic-Sausage Soup
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 larges carrots, cut into 1/2-inch dice; 2 liters chicken broth; 710 milliliters French green lentils (1 pound plus 5 ounces); 237 milliliters dry white wine; 1 medium fennel bulb, cut into 1/2-inch dice; 340 grams garlic sausage, cut into 1-inch cubes; 3 garlic cloves, minced; 177 milliliters 1/2 ounces Manchego cheese, shredded; 59 milliliters extra-virgin olive oil, plus more for drizzling; 1 large onion, coarsely chopped; 1 teaspoon chopped rosemary; 6 servings Salt and freshly ground pepper; 946 milliliters water

You can never have too many main course recipes, so give Lentil and Garlic-Sausage Soup It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free diet. If you have bay leaf, wine, water, and a few other ingredients on hand, you can make it.

Instructions

Heat the 1/4 cup of olive oil in a large saucepan.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes.

Ingredients you will need

Sausage

Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes.

Ingredients you will need

Bay Leaves

Carrot

Fennel

Garlic

Onion

Add the wine and boil over moderately high heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.

Ingredients you will need

Bay Leaves

Lentils