Lentil and Andouille Sausage SoupPrint Print Without Images
Enjoy Lepp Farm Market’s spicy Andouille sausage in this delicious soup.
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.