Lentil soup with andouille sausage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Chicken stock or canned low-salt chicken broth |
| 4½ | cup | Beef stock or canned broth |
| 1½ | cup | Dried lentils |
| 2 | teaspoons | Fennel seeds |
| 2 | tablespoons | Olive oil |
| ⅓ | cup | Chopped celery |
| ⅓ | cup | Chopped carrot |
| ⅓ | cup | Chopped onion |
| 6 | ounces | Andouille sausage; halved lengthwise, cut into 1/2-inch pieces |
| 2 | teaspoons | Dried thyme |
| ½ | teaspoon | Creole seasoning |
Directions
Combine both stocks and lentils in large pot over high heat. Bring to boil.
Reduce heat, cover and simmer 30 minutes.
Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
Add toasted fennel seeds, sautéed 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.
(Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)
Serves 6.
Bon Appétit October 1997 R.S.V.P.; Giuseppe's Italian Café, Williamsburg, VA
Recipe by: Bon Appétit, October, 1997 Posted to MC-Recipe Digest by "gswindell@..." <gswindell@...> on Apr 15, 1998