
1 pound carrots, peeled and cut in small pieces
1 large onion, chopped
1-1/4 pound fennel bulb trimmed & cut into 1" pieces
4 large garlic cloves
1 pound lentils, rinsed
6 cups water
4 cups chicken broth
1 can (28 oz) diced tomatoes in juice
1/4 tsp pepper
1/2 tsp thyme
3/4 tsp salt
Prick sausages many times with fork and cook in 8 quart saucepot over medium heat 10-15 minutes or until browned, turning occasionally. Remove to plate.
To drippings in saucepot add carrots, onion, and fennel. Cook vegetables over medium-high heat about 10 minutes or until tender and lightly browned, stirring frequently. Stir in garlic and cook 1 minute.
Add lentils, water, chicken broth, tomatoes with their juice, thyme, salt, and pepper; heat to boiling over high heat. Reduce heat and cover; simmer 30 minutes, stirring occasionally.
Cut sausages into 1/2" thick slices, and stir into soup. Heat to boiling. Cover and simmer 15-20 minutes longer or until lentils are tender, stirring occasionally. Skim off fat and discard.
Serve soup hot to grateful family.