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; 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.) Serves 6. Bon App?tit October 1997 R.S.V.P.; Giuseppes Italian Caf?, Williamsburg, VA Recipe by: Bon App?tit, October, 1997 Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 9.6mg||0 %|
|Potassium 284.6mg||7 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 8.5g|
|Protein 6.5g||9 %|
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Calories per serving: 104
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