Lentil Soup with Andouille Sausage

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

From Giuseppe's Italian Cafe, Williamsburg, VA.

Ingredients Nutrition


  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.
Most Helpful

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!

Rose is Rose March 06, 2012

We loved this soup. I am always looking for different ways to prepare lentils because they are a favorite of mine. I hit the jackpot with this recipe. The andouille is spicy and it goes well with the lentils and other vegetables. The toasted fennel seeds also add a distinct and delicious flavor. A 5-star winner.

Mary Catherine cpa February 26, 2003

Fantastic!! Everyone enjoyed this soup. The only addition I made was to add a little lemon juice. I used fat-free broths, and a little less thyme. The Andouille sausage I bought was a bit challenging to remove the casings from---good thing it was going to be chopped anyway---lol. This is the best lentil soup recipe I've ever tried, and it is the one I'll use from now on!

Graciebonica August 21, 2009