Heat 2 Tbs olive oil in wide pan, and add the onions, with salt and pepper. Once the onions begin to color, stir and reduce the heat to medium-low. Continue to cook the onions, stirring often, until they are nicely caramelized (about 15-20 minutes).
In a separate pan, saute the mushrooms in 2 Tbs of olive oil, salt and pepper, until cooked.
In a soup pot, add the mushrooms, caramelized onions, the chicken broth, and lentils.
Add the mushroom spice mix, smoked paprika, nutmeg and more salt and black pepper if needed. Cover and cook until the lentils become mushy and disintegrate (20-30 minutes).
Place 2/3 of the soup in a blender (or use an immersion blender) and process until creamy. Reserve the rest, and mix in with the creamy soup before serving.
In a dry pan, cook the sliced smoked sausage, until it gets a nice color on both sides.
Add on top of the soup, and sprinkle fennel pollen just before serving.
Serve with cheesy garlicky toasts.
Melt 2 Tbs of butter, and add 1 crushed garlic clove to it.
Brush both sides of the bread slices with the garlic butter, and toast.
Top each slice with shredded cheese and return to the broiler until the cheese is bubbly.
Sprinkle with fennel pollen just before serving.
* See how to make your own dry mushroom spice mix, or use a store-bought one.