Nutrition per serving may change if servings are adjusted.
1¼ cups lentils, rinsed and drained
2 (14.5 ounce) cans reduced-sodium chicken broth
1 cup water
6 ounces smoked turkey sausage, cut into ½-inch pieces
1 medium fennel bulb, trimmed, cored, and coarsely chopped (1½ cups; reserve tops, if desired)
1 medium onion, chopped ( ½ cup)
1 medium carrot, chopped ( ½ cup)
4 cloves garlic, minced
1 teaspoon dried thyme, crushed
¼ teaspoon ground pepper
3 tablespoons red-wine vinegar
Combine lentils, broth, the water, sausage, fennel, onion, carrot, garlic, thyme, and pepper in a 3½- or 4-quart slow cooker (see Tip).
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Stir in vinegar before serving. If desired, garnish each serving with the reserved fennel tops.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.