Directions

• Bring the lentils, water, and 1/2 teaspoon of the salt to a boil in a 2-quart heavy saucepan, reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 20 to 25 minutes.
• Meanwhile, cut the fennel bulb into 1/4-inch dice.
• Chop enough fennel fronds to measure 2 tablespoons and set aside.
• Heat 3 tablespoons of the olive oil in a 4-quart heavy saucepan over moderate heat until hot but not smoking; stir in the diced fennel, onion, carrot, fennel seeds, and remaining teaspoon salt.
• Cover the pan and cook, stirring occasionally, until the vegetables are very tender, about 10 minutes.
• Lightly cook the sausage in remaining 1/2 tablespoon olive oil in a 12-inch skillet over moderately high heat, turning occasionally, until brown and cooked through, 12 to 15 minutes.
• Transfer to a cutting board and cut the sausage on the bias into 1/2-inch-thick slices.
• Preheat the oven to 350 degrees.
• Drain the cooked lentils in a sieve set over a bowl, saving the cooking liquid.
• Stir the lentils into vegetables with enough cooking liquid to moisten (1/4 cup to 1/2 cup) and cook over moderate heat until heated through.
• Stir in the parsley, pepper, vinegar and 1 tablespoon of the fennel fronds.
• Taste and adjust the seasoning.
• Cut and hollow out the bread to form bowls, trimming rounds taken from the top to flatten.
• Place the bread bowls into the oven to brown and crisp, 5 to 7 minutes.
• Spoon the lentils into the bowls, top with sausage and sprinkle with the remaining fennel fronds and drizzle with extra-virgin olive oil.
• Top with the bread rounds and serve immediately.