Lentil and Smoked Sausage Soup North African
Warm up with the bold and aromatic flavors of North Africa in this hearty Lentil and Smoked Sausage Soup. This comforting one-pot recipe combines tender red lentils, smoky sausage, and a medley of vibrant spices like cumin, coriander, turmeric, and cinnamon, creating a rich and flavorful base. Fresh herbs like cilantro and parsley, along with a splash of lemon juice, add a bright, zesty finish. Perfect for meal prep or a cozy weeknight dinner, this soup comes together in under an hour and serves up to six. Serve it with a dollop of creamy Greek yogurt or a drizzle of fiery harissa for an extra layer of indulgence, and enjoy this satisfying, flavor-packed dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams smoked sausage (e.g., andouille or kielbasa), sliced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 1 teaspoon paprika
- 200 grams red lentils, rinsed
- 400 grams canned diced tomatoes
- 1 liter chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 lemon, juiced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- optional: Greek yogurt or harissa for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced smoked sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5-6 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, and paprika. Cook for 1-2 minutes until fragrant.
Add the rinsed red lentils, canned diced tomatoes (including their liquid), chicken or vegetable stock, and the bay leaf. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
Add the browned smoked sausage back to the pot and season the soup with salt and black pepper. Simmer for an additional 5-10 minutes.
Stir in the lemon juice, chopped cilantro, and chopped parsley just before serving.
Serve hot, garnished with a dollop of Greek yogurt or a drizzle of harissa if desired.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 9093 mg | 395% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 38.3 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3654 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
