Lentil Soup with Andouille Sausage
Warm, hearty, and packed with flavor, this Lentil Soup with Andouille Sausage is a comforting one-pot meal that’s perfect for any season. Savory slices of spicy Andouille sausage add a smoky depth to the earthy brown lentils, while a medley of fresh vegetables like carrots, celery, and onions creates a nutrient-rich base. Seasoned with aromatic herbs and spices, including thyme, cumin, and smoked paprika, this soup achieves a delightful balance of bold and wholesome flavors. A splash of lemon juice at the end brightens the dish, complementing the tender wilted spinach and savory broth. Simple to prepare in just under an hour, this protein-packed soup makes a satisfying lunch or dinner, especially when paired with crusty bread. Versatile and easy to customize, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces Andouille sausage
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup brown lentils, rinsed and drained
- 6 cups chicken or vegetable broth
- 1 14.5-ounce can canned diced tomatoes, with juices
- 1 leaf bay leaf
- 3 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Slice the Andouille sausage into rounds and add it to the pot. Cook for 3-4 minutes until browned, then remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic, dried thyme, ground cumin, smoked paprika, salt, and black pepper. Stir and cook for 1-2 minutes until fragrant.
Stir in the lentils, chicken or vegetable broth, diced tomatoes (with their juices), and the bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the lentils are tender.
Return the Andouille sausage to the pot and stir in the baby spinach. Cook for 3-5 minutes until the spinach is wilted.
Remove the bay leaf and stir in the lemon juice.
Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 12482 mg | 543% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 33.5 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3589 mg | 76% | |
*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.
