Smoked Sausage-Lentil Soup 1-1/2 cup leeks, cut into 1/4 inch pieces 4 cloves garlic, minced 1 tablespoon olive oil 1 medium onion, chopped 3 medium carrots, chopped 7 cups water 1-1/4 cup green lentils, rinsed and drained 2 teaspoons salt 1 teaspoon fennel seed 2 teaspoons salt 1/4 teaspoon black pepper 14 oz. cooked smoked sausage links, turkey, cut into 1/4 inch thick pieces 4 tablespoons red wine vinegar 1. In a Dutch oven, cook garlic in hot oil over medium heat for 1 minute. Add onion; cook until golden brown. Add sausage, carrots and leeks; cook until tender, stirring occasionally. Add water, lentils, salt, fennel seed and pepper. Bring to a boil. Add red wine vinegar. Reduce heat; simmer uncovered for 25 to 30 minutes or until tender.