Lentil Soup With Andouille Sausage

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian	Soups	6	Servings

INGREDIENTS

4 1/2	c	Chicken stock or canned
		low-salt chicken broth
4 1/2	c	Beef stock or canned broth
1 1/2	c	Dried lentils
2	t	Fennel seeds
2	T	Olive oil
1/3	c	Chopped celery
1/3	c	Chopped carrot
1/3	c	Chopped onion
6	oz	Andouille sausage, halved
		lengthwise cut into
		1/2-inch pieces
2	t	Dried thyme
1/2	t	Creole seasoning

INSTRUCTIONS

Combine both stocks and lentils in large pot over high heat. Bring to
boil. Reduce heat, cover and simmer 30 minutes.  Meanwhile, heat medium
skillet over medium heat. Add fennel; sautÃ©  until seeds are light
golden brown, about 2 minutes. Remove seeds  from skillet.  Heat oil in
same skillet over medium heat. Add celery, carrot and  onion; sautÃ©
until onion is translucent and celery and carrot are  tender, about 5
minutes.  Add toasted fennel seeds, sautÃ©ed vegetables, sausage, thyme
and  Creole seasoning to soup. Cover and simmer until lentils are very
tender, stirring occasionally, about 45 minutes. Season soup to taste
with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.
Rewarm over medium heat, stirring occasionally.)  Serves 6.  Bon
AppÃ©tit October 1997 R.S.V.P.; Giuseppe's Italian CafÃ©,
Williamsburg, VA  Recipe by: Bon AppÃ©tit, October, 1997  Posted to
MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 15, 1998

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