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Lentil Soup With Andouille Sausage
Ingredients
- 4 1/2 c. chicken stock (or possibly canned low-salt chicken broth)
- 4 1/2 c. beef stock or possibly canned broth
- 1 1/2 c. dry lentils
- 2 tsp fennel seeds
- 2 Tbsp. extra virgin olive oil
- 1/3 c. minced celery
- 1/3 c. minced carrot
- 1/3 c. minced onion
- 6 ounce andouille sausage halved lengthwise, and cut into 1/2" pcs
- 2 tsp dry thyme
- 1/2 tsp Creole seasoning Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 min.
- Meanwhile, heat medium skillet over medium heat. Add in fennel; saute/fry till seeds are light golden, about 2 min. Remove seeds from skillet.
- Heat oil in same skillet over medium heat. Add in celery, carrot and onion; saute/fry till onion is translucent/soft and celery and carrot are tender, about 5 min.
- Add in toasted fennel seeds, sauteed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer till lentils are very tender, stirring occasionally, about 45 min. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)
- This recipe yields 6 servings.
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