Lentils and sausages are a classic New Year's Day main dish in some regions of Italy. Any time of year, it's a popular combination that tastes great and comes together easily.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Reserve fennel tops for garnish. Chop enough of the fennel bulb to equal 1 cup. Set aside.

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  • In a Dutch oven, cook garlic in hot oil over medium heat for 1 minute. Add onion and cook until tender and golden brown. Add carrots and chopped fennel; cook until tender, stirring occasionally. Add water, lentils, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until vegetables are tender.

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  • Meanwhile, in a large skillet brown sausage on all sides over medium heat. Using a slotted spoon, transfer sausage to soup. Stir in vinegar. Ladle into bowls. Garnish with fennel tops. Makes 5 to 6 servings.

Nutrition Facts

347 calories; 14 g total fat; 4 g saturated fat; 23 mg cholesterol; 1314 mg sodium. 34 g carbohydrates; 20 g fiber; 22 g protein;

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