Instructions: 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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