Breads rising, soups simmering (LENTIL SOUP)

Discussion in 'Recipes and Cooking' started by Donna S, Feb 20, 2012.

  1. Donna S

    Donna S Hardy Maple

    Feb 15, 2010
    Likes Received:
    This recipe is from a local restaurant (Giuseppes) and has also been featured in Summer Living Mag.

    Lentil Soup with Andouille Sausage
    4 1/2 cup chicken stock or canned broth
    4 1/2 cup beef stock or canned broth
    1 1/2 cup lentils

    2 tsp. fennel seed sauted until seeds are golden brown

    2 TBS. olive oil
    1/3 cup chopped celery
    1/3 cup chopped carrot
    1/3 cup chopped onion

    6 oz. andouille sausage halved and cut into 1/2" pieces
    2 TBS. dried thyme
    1/2 tsp. creole seasoning

    Combine both stocks and lentil in large pot over high heat. Bring to a boil, reduce heat, cover and simmer 30 minutes.

    Meanwhile, brown fennel seed for about 2 minutes.
    Remove seed from skillet.
    Heat oil in same skillet, saute celery, carrots and onion until onions are translucent about 5 minutes.

    Add toasted fennel seeds, sauted veggies, sausage, thyme and creole seasoning to soup . Cover and simmer until lentil are tender, stirring occasionally, about 45 minutes.

    (Smoked bratwurst, kiebasa or smoked Hungarian sausage can be substitued for Andouille sausage.)

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