For the veggies; fresh green beans, yellow bell pepper, carrots, celery, jalapeno and garlic. For the sausage; a Cajun style andouille pre-cooked sausage. For herbs (use all or one or none!) and seasoning; fennel seed, fresh basil, dried bay leaves. salt & pepper. Of course chicken stock for the broth. 1 cup lentils
- pour 1 cup of dry lentils to a big bowl, cover with hot water. set aside. (the hot liquid is going to help soften the lentils)
- in a dutch oven or soup pot add a few swirls of olive oil, heat pot over medium heat. chop sausage into bite size pieces and toss into pot. chop green beans into bite size pieces, add to pot. chop carrots, celery, bell pepper and jalapeno, add to pot. season with salt & pepper and 1/2 tsp. of fennel seed, stir it all up. finely chop garlic and add to pot. toss in 2 bay leaves.
- drain lentils then add to pot and mix it all up again. pour in 4-6 cups of chicken stock. cover and let simmer for about 30 min. or until lentils are soft. add more chicken stock if lentils need more time to cook or if a thinner soup is desired.
stir in chopped fresh basil and serve with stone ground wheat crackers, or your favorite cracker. OR, garlic bread!