Lentil soup with sausage and fennel (Soupe de lentilles saucisse et fenouil) from Tasting Paris: 100 Recipes to Eat Like a Local (page 64) by Clotilde Dusoulier

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    French green lentils require soaking overnight. Can substitute green lentils or brown lentils for French green lentils, pork sausages for Toulouse sausages, celery for fennel, vegetable stock for chicken stock, and sour cream for crème fraîche. See recipe for a variation.

  • Cathyschuh on January 05, 2020

    Using a spicy sausage helps round out the soup, gives it a heartiness without a lot of meat.

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