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Name: Lentil Soup with Andouille Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 1/2 c Chicken stock or canned; 2 ts Dried thyme; 6 oz Andouille sausage; halved; 4 1/2 c Beef stock or canned broth; 1/2 ts Creole seasoning; 1/3 c Chopped carrot; 1/3 c Celery chopped; 1/3 c Onions chopped; 1 1/2 c Dried Lentils; 2 tb olive oil; 2 ts Fennel seeds

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INGREDIENTS

4 1/2 c Chicken stock or canned
2 ts Dried thyme
6 oz Andouille sausage; halved
4 1/2 c Beef stock or canned broth
1/2 ts Creole seasoning
1/3 c Chopped carrot
1/3 c Celery ; chopped
1/3 c Onions ; chopped
1 1/2 c Dried Lentils
2 tb olive oil
2 ts Fennel seeds

INSTRUCTIONS

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 "gswindell@widomaker.com" on Apr 15, 1998

NOTES

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Lentil Soup with Andouille Sausage

4 1/2 c Chicken stock or canned
2 ts Dried thyme
6 oz Andouille sausage; halved
4 1/2 c Beef stock or canned broth
1/2 ts Creole seasoning
1/3 c Chopped carrot
1/3 c Celery chopped
1/3 c Onions chopped
1 1/2 c Dried Lentils
2 tb olive oil
2 ts Fennel seeds

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 "gswindell@widomaker.com"  <gswindell@widomaker.com> on Apr 15, 1998

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 6 Servings

Calories: 104
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 104

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