This is a nice, easy and flavorful soup to make for those cold, winter days. The earthy favors of the lentils goes nicely with the toasted fennel. The vegetables give the soup a very savory flavor, and the Cajun spices and Andouille sausage give it that nice "kick."
Cajun seasoning:
- ¼ t Cayenne Pepper
- ¼ t White Pepper, ground
- 1 t Thyme, ground
- 1 t salt
- ½ t black pepper, ground
- ½ t onion powder
Ingredients:
- 1 T olive oil
- 1 C sliced Andouille sausage (about 2 small links)
- 1 small yellow onion, chopped
- 2 ribs celery, chopped
- ½ large green pepper, diced
- 1 tomato, chopped
- 1 C sliced okra
- 1 C lentils
- 3 C chicken broth
- 2 C water
- 1 T fennel seeds
- 1 T Cajun seasoning
- ¼ C fresh cilantro, chopped
Heat a small frying pan over high heat and toast fennel seeds for about 1 minute, stirring frequently. Set toasted fennel seeds aside. Make Cajun seasoning by mixing the spices together. Add toasted fennel seeds to seasoning.
Heat oil in large pot oven over medium high heat. Add sliced Andouille sausage and sauté until sausage just begins to brown, about 1 minute. Then add the ‘holy trinity’ of vegetables – onion, celery, and green pepper. Sauté vegetables with sausage until vegetables become soft about 2-3 minutes. Next, add chicken broth, water, lentils, chopped tomato, chopped okra, and spices. Reduce heat to low, mix ingredients well and let simmer for 30 – 40 minutes or until lentils are soft. Add chopped cilantro, mix well and let cook for another 2-3 minutes. Ladle into bowls and serve with plenty of Louisiana Hot sauce.
Note: Could also be served over hot steamed rice.
Preparation time: 10 minutes
Total time: 1 hour
