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.)
