• 4-½ cups chicken stock
  • 4-½ cups beef stock (or canned broth)
  • 1-½ cups dried lentils
  • 2 teaspoons fennel seeds
  • 2 tablespoons olive oil
  • cup chopped celery
  • cup chopped onion
  • cup chopped carrot
  • 6 ounces andouille sausage, halved lengthwise and cut into 1/2 inch pieces (or kielbasa or hungarian sausage)
  • 2 teaspoons dried thyme
  • ½ teaspoon creole seasoning


Combine stocks and lentils in a large pot over high heat, and bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Heat a medium skillet over medium heat, add the fennel and toast to a light golden brown, about 2 minutes. Remove the seeds, then heat the oil and add the celery, onion and carrot. Saute about 5 minutes to make a mirapoix - until the onions are translucent.

Add the toasted fennel seeds, mirapoix, sausage, thyme and creole seasoning to the lentilsm cover, and simmer about 45 minutes until the lentils are very tender. Season with salt and pepper to taste.

MacGourmet downloadLentil Soup with Andouille Sausage. To import, drag image to your MacGourmet recipe box.