Ingredients:
4 1/2 cups chicken stock or 4 1/2 cups canned chicken broth
4 1/2 cups beef stock or 4 1/2 cups canned beef broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped onions
1/2 lb andouille sausages, casing removed,halved lengthwise,cut into 1/2 inch pieces
2 teaspoons dried thyme
1 teaspoon creole seasoning
salt and pepper
Directions:
Combine both stocks and lentils in a large pot.
Over high heat, bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
Remove seeds from skillet.
Heat oil in same skillet over medium heat.
Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
Season soup to taste with salt and pepper.
Servings: 6
Time preparation: 30 min.
Time total: 105 min.