Lentil Soup with Vegetables and Andouille Sausage
Warm up with a hearty bowl of Lentil Soup with Vegetables and Andouille Sausage, a robust and flavorful dish that’s perfect for cozy nights. This comforting recipe combines tender lentils, fresh spinach, and aromatic vegetables like carrots, celery, and onion, all simmered in a rich, tomato-infused chicken broth. The smoky andouille sausage adds a savory depth, while a dash of smoked paprika and thyme elevates the flavor profile. Ready in just an hour, this protein-packed soup is both satisfying and nutrient-rich, making it an ideal choice for weeknight dinners or meal prep. Garnish with fresh parsley and a squeeze of lemon for a bright and zesty finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage
- 1 medium, diced Yellow onion
- 2 medium, diced Carrots
- 2 medium, diced Celery stalks
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Dried green or brown lentils
- 6 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes
- 1 whole Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (or to taste) Ground black pepper
- 3 cups (fresh) Spinach leaves
- 2 tablespoons, chopped Fresh parsley
- 1 medium, cut into wedges (for serving, optional) Lemon
Instructions
Heat the olive oil in a large Dutch oven or stockpot over medium heat.
Slice the andouille sausage into 1/2-inch rounds and add them to the pot. Cook for 4-5 minutes, stirring occasionally, until browned on both sides. Remove the sausage with a slotted spoon and set aside.
To the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Add the lentils to the pot and stir to coat them in the vegetable mixture.
Pour in the chicken broth and diced tomatoes (including their juices). Stir well to combine.
Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the soup simmer for 30 minutes, or until the lentils are tender.
Return the browned sausage to the pot and stir in the fresh spinach until wilted, about 1-2 minutes.
Taste the soup and adjust seasoning with additional salt or black pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve with a lemon wedge if desired.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1026 mg | 22% | |
*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.
