Lentil Soup With Andouille Sausage

4 1/2 cups chicken stock (or canned low-salt chicken broth)
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoon olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage; halved lengthwise and cut into 1/2" pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning
Salt; to taste
Freshly-ground black pepper; to taste

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.)

This recipe yields 6 servings.

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