Ingredients

How to make it

  • 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.)

Reviews & Comments 3

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  • legoflamb 6 years ago
    This looks great Dino! Light on the ingredients and heavy on the flavor. Beef and Chicken broth eh? Interesting, I never thought of that. I also have half a jar of fennel seeds left over from my Hungarian Goulash. Thanks!
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    " It was excellent "
    lunasea ate it and said...
    How wonderul and I'm all over anything with andouille. I love it! Thanks so much!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    You know you got me with the Andouille hon.
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