Recipe - Lentil Soup With Andouille Sausage

4 One half cup Chicken stock or canned
lowsalt chicken broth
4 One half cup Beef stock or canned broth
1 One half cup Dried lentils
2 teaspoon Fennel seeds
2 tablespoon Olive oil
1/3 cup Chopped celery
1/3 cup Chopped carrot
1/3 cup Chopped onion
6 ounce Andouille sausage; halved
lengthwise, cut into
1/2inch pieces
2 teaspoon Dried thyme
One half teaspoon Creole seasoning

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; sauté 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;
sauté until onion is translucent and celery and carrot are tender, about 5
minutes.

Add toasted fennel seeds, sautéed 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 Appétit October 1997 R.S.V.P.; Giuseppe's Italian Café, Williamsburg,
VA

Recipe by: Bon Appétit, October, 1997

Posted to MCRecipe Digest by "gswindell@widomaker.com"
gswindell@widomaker.com on Apr 15, 1998