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Fennel's mild flavor is similar to anise. It's especially compatible with sausage and pork.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Reserve some of the fennel leaves to garnish the soup. Chop enough of the fennel bulbs to measure 2 cups.

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  • In a Dutch oven, heat olive oil over medium heat. Add garlic; cook and stir for 1 minute. Add onion; cook until golden brown, stirring occasionally. Add the 2 cups fennel and the carrot; cook until tender, stirring occasionally. Add the water, lentils, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until lentils are tender.

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  • Meanwhile, in a large skillet, cook sausage until browned. Using a slotted spoon, transfer sausage to lentil mixture. Stir in vinegar. Garnish with the reserved fennel leaves. Makes 10 servings.

Nutrition Facts

333 calories; 14 g total fat; 4 g saturated fat; 23 mg cholesterol; 1008 mg sodium. 32 g carbohydrates; 15 g fiber; 19 g protein; 3984 IU vitamin a; 7 mg vitamin c; 61 mg calcium; 4 mg iron;

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1 Ratings
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