Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 2 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
Cut sausage in 1/2 lengthwise then into 1/2 inch pieces.
Meanwhile, heat medium skillet over medium heat. Add fennel; saute 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; saute until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sauteed 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.)
Each (1 cup) serving contains an estimated:
Cals: 130, FatCals: 74, TotalFat: 8g
SatFat: 3g, PolyFat: 1g, MonoFat: 4g
Chol: 12mg, Na: 810mg, K: 195mg
TotalCarbs: 8g, Fiber: 3g, Sugars: 1g
NetCarbs: 5g, Protein: 6g
