This is a great Make-Ahead soup.
1/4 cup extra-virgin olive oil
3/4 pound garlic sausage, cut into 1" cubes
3 large carrots, cut into 1/2" dice
3 garlic cloves, minced
1 large onion, coarsely chopped
1 medium fennel bulb, cut into 1/2" dice
1 bay leaf
1 cup dry white wine
3 cups tri-colored lentils (1 pound plus 5 ounces)
2 quarts chicken broth
1 quart water
1 teaspoon chopped rosemary
salt and freshly ground pepper
3/4 cups (2 1/2 ounces) Manchego cheese, shredded
1. Heat the 1/4 of olive oil in a large saucepan. Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes. Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes. Add the wine and boil over moderately big heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.
2. Stir the rosemary into the soup and season with salt and pepper. Ladle into bowls. Sprinkle with cheese, then drizzle with olive oil and serve.
Recipe source: http://www.foodandwine.com/recipes