Scroll to the bottom for more details!
8 cups chicken or turkey stock
1 1/2 cups dried lentils
2 teaspoons fennel seeds ground or coarsely chopped
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
1/4 cup finely diced red bell pepper
1/2 lb Andouille Sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme (1 tbsp chopped fresh thyme)
1/2 teaspoon Cajun seasoning (use more if desired for more spice and heat)
Combine stock and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
Heat oil in skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes. Add fennel seeds during last 2 minutes
Add sautéed vegetables, sausage, thyme and Cajun seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
Season soup to taste with salt and pepper. This soup is best made one day before use so the flavours can develop, also suitable for freezing.