Lentil and Garlic-Sausage Soup

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3/4 pound garlic sausage, cut into 1-inch cubes
• 3 large carrots, cut into 1/2-inch dice
• 3 garlic cloves, minced
• 1 large onion, coarsely chopped
• 1 medium fennel bulb, cut into 1/2-inch dice
• 1 bay leaf
• 1 cup dry white wine
• 3 cups French green lentils (1 pound plus 5 ounces)
• 2 quarts chicken broth
• 1 quart water
• 1 teaspoon chopped rosemary
• Salt and freshly ground pepper
• 2 1/2 ounces Manchego cheese, shredded (3/4 cup)

1. Heat the 1/4 cup of olive oil in a large saucepan.
2. Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes.
3. Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes.
4. Add the wine and boil over moderately high heat until the pan is almost dry, about 5 minutes.
5. Stir in the lentils, broth and water and bring to a boil.
6. Simmer, stirring occasionally, until the lentils are tender, 1 hour.
7. Discard the bay leaf.
8. Stir the rosemary into the soup and season with salt and pepper.
9. Ladle into bowls.
10. Sprinkle with cheese, then drizzle with olive oil and serve.

extravirgin olive oil, garlic sausage, carrots, garlic, onion, fennel bulb, bay leaf, white wine, chicken broth, water, rosemary, salt, manchego cheese

Taken from www.foodandwine.com/recipes/lentil-and-garlic-sausage-soup (may not work)