Lentil Soup with Andouille Sausage

From Giuseppe's Italian Cafe, Williamsburg, VA.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 4 1⁄2 cups  chicken stock or 4 1⁄2 cups canned chicken broth
• 4 1⁄2 cups  beef stock or 4 1⁄2 cups  canned beef broth
• 1 1⁄2 cups dried lentils
• 2  teaspoons fennel seeds
• 2  tablespoons olive oil
• 1⁄3 cup  chopped celery
• 1⁄3 cup  chopped carrot
• 1⁄3 cup  chopped onion
• 1⁄2 lb andouille sausage, casing removed,halved lengthwise,cut into 1/2 inch pieces
• 2  teaspoons dried thyme
• 1  teaspoon  creole seasoning
•  salt and pepper

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.