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A warm and wonderful fall and winter meal…
One pound Zenner's Andouille Sausage sliced on bias (3/4 inch lengths)
2 ½ cups lentils
3 quarts chicken or vegetable stock (or water)
1 large chopped yellow onion
½ cup chopped carrot
1 cup chopped celery
5 tablespoons olive or canola oil (or butter)
3 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon Tabasco
Heat oil in large pot and sauté onion until browned gently, then add carrots and celery and cook until tender. Add stock or water and elevate heat to medium high or high. Add lentils and seasonings and bring to boil, then cover with heat reduced and simmer for half an hour or until lentils are done. Then add sausage and simmer for twenty minutes. Serve with rustic bread, rolls or corn muffins.
Makes twelve hearty servings. One can substitute Zenner's Germans, Louisiana Red Hots, Linguisa or Chorizo for the Andouille.
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