Lentil-Carrot Soup with Fennel

Ingredients

• 100 g brown lentils
• 100 g black beans
• 2 carrots
• 1 Red Onion
• 1 bulb fennel
• 150 g sausage (sliced)
• 4 thyme sprigs
• 1 bay leaf
• Salt
• Lemon juice
• pepper (ground)
• thyme (for garnish)

Instructions

1. 1.

   Soak the lentils and beans overnight.

2. 2.

   Bring broth to a boil, add drained lentils and beans, simmer for about 30 minutes until almost tender.

3. 3.

   Meanwhile peel and slice carrots, halve and cut onion into strips, wash fennel, trim hard core, slice bulb into fine ribbons. Slice sausage and combine with thyme sprigs, bay leaf, and prepared vegetables; add to legumes and simmer for another ~10 minutes.

4. 4.

   Finally remove thyme sprigs and bay leaf, season with salt, lemon juice, and pepper. Serve garnished with fresh thyme.