Lentil Sausage Gumbo
Hearty, smoky, and packed with bold flavors, this Lentil Sausage Gumbo is a comforting fusion of Southern-inspired cooking and wholesome ingredients. Featuring tender lentils, rich smoked sausage, and a vibrant medley of fresh vegetables like okra, bell peppers, and celery, this recipe is simmered to perfection in a spiced broth infused with Cajun seasoning and thyme. It's a one-pot wonder that's not only soul-satisfying but also easy to prepare in under an hour. Perfect for weeknight dinners or cozy gatherings, this gumbo can be served as is or ladled over fluffy rice for a complete, filling meal. Whether you're craving classic Louisiana flavors or a nutrient-packed dish, this recipe delivers an unforgettable taste experience.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Smoked sausage (sliced into rounds)
- 1 medium Onion (diced)
- 1 medium Bell pepper (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 6 cups Chicken or vegetable broth
- 1 cup Dried lentils (rinsed and drained)
- 14.5 ounces Canned diced tomatoes (with juice)
- 1 cup Okra (sliced)
- 2 leaves Bay leaves
- 1 teaspoon Ground thyme
- 1 tablespoon Cajun seasoning
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Cooked rice (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage and set it aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5 minutes or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the chicken or vegetable broth and bring the mixture to a simmer.
Add the rinsed lentils, canned diced tomatoes, sliced okra, bay leaves, ground thyme, and Cajun seasoning. Stir well to combine.
Return the sausage to the pot and season with salt and black pepper.
Cover the pot partially and let the gumbo simmer over medium-low heat for 40-45 minutes, or until the lentils are tender.
Stir occasionally to prevent sticking, and add water or broth if the gumbo becomes too thick.
Once cooked, discard the bay leaves and stir in the chopped parsley.
Taste and adjust seasoning with additional salt or Cajun seasoning, if needed.
Serve the gumbo hot in bowls, optionally over cooked rice, for a hearty meal.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 581 mg | 12% | |
*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.
