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.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Slice the Andouille sausage into rounds and add it to the pot. Cook for 3-4 minutes until browned, then remove and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened.

Step 4

Add the minced garlic, dried thyme, ground cumin, smoked paprika, salt, and black pepper. Stir and cook for 1-2 minutes until fragrant.

Step 5

Stir in the lentils, chicken or vegetable broth, diced tomatoes (with their juices), and the bay leaf. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the lentils are tender.

Step 7

Return the Andouille sausage to the pot and stir in the baby spinach. Cook for 3-5 minutes until the spinach is wilted.

Step 8

Remove the bay leaf and stir in the lemon juice.

Step 9

Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(2887.4g)

Amount per serving	% Daily Value*
Calories	2037.6

Total Fat 137.8g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 300.2mg	0%
Sodium 12482.5mg	0%
Total Carbohydrate 116.6g	0%
Dietary Fiber 32.2g	0%
Total Sugars 33.5g
Protein 94.0g	0%

Vitamin D 0IU	0%
Calcium 498.6mg	0%
Iron 21.9mg	0%
Potassium 3588.7mg	0%

*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.

Source of Calories

Fat: 59.6%

Protein: 18.1%

Carbs: 22.4%