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Provide green lentils.
Provide Italian sausage.
Provide medium onion, diced.
Use fire roasted pepper, diced.
You need to prepare celery stalk, diced.
Prepare carrot, grated.
Use zucchini, quartered and sliced.
Prepare Roma tomatos, diced.
Provide veal (or chicken) stock.
You need garlic, pressed.
Use fennel seeds.
Provide dried red chili, minced.
You need dried Italian herbs.
Prepare TT salt and pepper.
You need to prepare olive oil.
You need water.

Heat oil in large pot over medium heat. Add fennel seeds and dried chili flakes and sautee until aromatic, about 30 seconds.
Add and brown sausage. Remove from pot and drain, reserving 1 tbsp of drippings.
Return reserved drippings to pot with the onion, roasted pepper, celery, and sautee approximately 5 minutes.
Add garlic, carrot, and herbs to pot and saute 5 more minutes.
Add sausage and remaining ingredients with enough water to fill pot 2 inches from top and bring to a boil.
After 30 minutes, place 2 cups of soup in a food processor, pulse until smooth, and return to pot. Reduce until desired consistency.

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