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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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

Step 2

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.

Step 3

To the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 5

Add the lentils to the pot and stir to coat them in the vegetable mixture.

Step 6

Pour in the chicken broth and diced tomatoes (including their juices). Stir well to combine.

Step 7

Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil.

Step 8

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

Step 9

Return the browned sausage to the pot and stir in the fresh spinach until wilted, about 1-2 minutes.

Step 10

Taste the soup and adjust seasoning with additional salt or black pepper, if needed.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls, garnish with fresh parsley, and serve with a lemon wedge if desired.

Nutrition Facts

Serving size	(3330.0g)

Amount per serving	% Daily Value*
Calories	2592.6

Total Fat 137.9g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 300.2mg	0%
Sodium 10693.6mg	0%
Total Carbohydrate 216.7g	0%
Dietary Fiber 49.7g	0%
Total Sugars 43.0g
Protein 142.2g	0%

Vitamin D 0IU	0%
Calcium 861.9mg	0%
Iron 32.6mg	0%
Potassium 7061.1mg	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: 46.4%

Protein: 21.3%

Carbs: 32.4%