Lentil Soup with Andouille Sausage

READY IN: 1hr 45mins
Recipe by ratherbeswimmin'

From Giuseppe's Italian Cafe, Williamsburg, VA.

Top Review by Rose is Rose

This was delicious!! I think it was the best lentil soup I have ever eaten. I used a package of Buffalo Guys Andouille Sausage and it is skinless, so it was just a matter of cutting them into chunks. I buy it at our local health food store, but I think it can also be purchased in larger grocery markets and on-line. Di, thanks for the fantastic recipe! I will be making it again!

Ingredients Nutrition

Directions

  1. Combine both stocks and lentils in a large pot.
  2. Over high heat, bring to a boil.
  3. Reduce heat, cover and simmer for 30 minutes.
  4. In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
  5. Remove seeds from skillet.
  6. Heat oil in same skillet over medium heat.
  7. Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
  8. Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
  9. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
  10. Season soup to taste with salt and pepper.

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