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In a large skillet, brown the sausage all over until no longer pink, about five minutes.
To a slow cooker, add the sausage, carrots, garlic, onion, lentils, stock, water, and rosemary. Season with a pinch of salt. Cook on low for 4 hours.
Add the lemon juice, and taste. Holy faces, right? If it needs a tiny bit more salt, go ahead and throw a pinch in.
Serve soup with crusty bread, a sprig of rosemary, and more lemon wedges. And parmesan if you want! Ooooo.
Makes about six dinner servings.