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