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Heat olive oil in heavy frying pan, add Italian sausage and brown well, breaking sausage into pieces as it cooks. (I like to use an old-fashioned Potato Masher (affiliate link) to break the meat apart.)
Add sausage to soup pot.
In same pan, adding more oil if needed, brown onions until softened and barely starting to brown.
Add onions to soup pot.
Rinse out pan with 1 cup chicken broth, then add to soup pot along with rest of broth, lentils, ground fennel, thyme, and sage.
Cook at lowest possible simmer for about 45 minutes, until lentils are softened, but still holding their shape.
Drain the roasted red peppers while the soup simmers, then chop into pieces about ½ inch square.
Add red pepper to soup and cook about 45 minutes more (adding a little more broth or water if needed), until some lentils are starting to fall apart and all flavors are well blended.
Season with salt and fresh ground black pepper and serve hot.