A super easy and slightly spicy version of Lentil Soup with Louisiana flavors.

Lentil Soup with Andouille Sausage, serves 10 – 12

3 quarts reduced sodium chicken broth

2 cups (roughly 1 lb) French lentils

3 tablespoons olive oil

2 cups chopped onion

2 cups chopped carrot (leave it chunky)

2 cups chopped celery

6 oz andouille sausage, halved lengthwise and cut into 1/2 inch slices (I use Wellshire, natural and 50% less fat, find it at your health food store)

2 teaspoons thyme

2 teaspoons Creole seasoning (or more)

Combine stocks and lentil in a large pot. Bring to a boil. Reduce heat, cover and simmer 30 minutes.

Heat oil in a large skillet. Add onion, carrot and celery, saute until vegetables are tender, 10 minutes or so.

Throw the vegetables, sausage, Creole seasoning and thyme into the pot with lentils and stock. Cover and simmer about 1/2 hour more. Season soup to taste with salt and pepper.