1/4 cup extra-virgin olive oil, plus more for drizzling
3/4 pound garlic sausage, cut into 1-inch cubes
3 large carrots, cut into 1/2-inch dice
3 garlic cloves, minced
1 large onion, coarsely chopped
1 medium fennel bulb, cut into 1/2-inch dice
1 bay leaf
1 cup dry white wine
3 cups French green lentils (1 pound plus 5 ounces)
2 quarts chicken broth
1 quart water
1 teaspoon chopped rosemary
Salt and freshly ground pepper
2 1/2 ounces Manchego cheese, shredded (3/4 cup)