Lentil Soup With Andouille Sausage
From giuseppe's italian cafe, williamsburg, va.
Steps
Combine both stocks and lentils in a large pot.
Over high heat , bring to a boil.
Reduce heat , cover and simmer for 30 minutes.
In a skillet , over medium heat , add fennel seeds.
Saute until light golden brown , about 2 minutes.
Remove seeds from skillet.
Heat oil in same skillet over medium heat.
Add celery , carrot , and onion.
Saute until onion is translucent and celery and carrot are tender , about 5-10 minutes.
Add toasted fennel seeds , sauteen 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.
Ingredients
chicken stock, beef stock, dried lentils, fennel seeds, olive oil, celery, carrot, onion, andouille sausage, dried thyme, creole seasoning, salt and pepper