Sausage and Lentil Soup

• 8 -12 ounces italian style turkey sausage (casings removed)
• 3 quarts beef stock or 3 quarts broth
• 1 (28 ounce) can crushed tomatoes
• 1 lb dried lentils
• 1 12 cups chopped onions
• 34 cup chopped carrot
• 12 teaspoon dried marjoram
• 12 teaspoon dried thyme
• 1 bay leaf
• 2 -3 teaspoons lemon juice
• salt and pepper

1. Cook sausage over medium heat until browned, about 8 minutes and crumble with a fork.
2. Combine sausage and remaining ingredients, except lemon juice, salt and pepper in slow cooker.
3. Cover and cook on high 4-5 hours.
4. Discard bay leaf.
5. Season to taste with lemon juice, salt and pepper.
6. Variation: same as above, but omit sausage and add 1/2 cup sliced fennel bulb.
7. Substitute 1 t lightly crushed fennel seed for the herbs.
8. Process soup in food processor or blender until smooth; garnish each bowl with finely chopped fennel tops.

italian style turkey sausage, beef stock, tomatoes, lentils, onions, carrot, marjoram, thyme, bay leaf, lemon juice, salt

Taken from www.food.com/recipe/sausage-and-lentil-soup-466690 (may not work)