lentil soup with andouille sausage
From vino4dino 16 years ago
- 75 minutes to make
- Serves 6
This is a good spicey soup. Not too spicey. Eventhough I added only a 1/2 tsp of creole seasoning, the sausage itself added plenty of spice.I think this might be a good soup for the summer months if served warmed or at room temperature.
Ingredients
- 4 1/2 cups chicken stock or canned low-salt chicken broth shopping list
- 4 1/2 cups beef stock or canned broth shopping list
- 1 1/2 cups dried lentils shopping list
- 2 teaspoons fennel seeds shopping list
- 2 tablespoons olive oil shopping list
- 1/3 cup chopped celery shopping list
- 1/3 cup chopped carrot shopping list
- 1/3 cup chopped onion shopping list
- 6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces shopping list
- 2 teaspoons dried thyme shopping list
- 1/2 teaspoon creole seasoning shopping list
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.)
The Rating
Reviewed by 4 people-
You know you got me with the Andouille hon.
jenniferbyrdez
in kenner loved it
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How wonderul and I'm all over anything with andouille. I love it! Thanks so much!
lunasea
in Orlando loved it
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