This Smoky Andouille Lentil Soup not only warms the soul but is also a delightful one-pot meal that showcases the vibrant flavors of Cajun cuisine. With a perfect balance of spice and heartiness, it’s a recipe you’ll return to time and time again.
Ingredients
Scale:
2 tablespoons olive oil
12 ounces Andouille sausage, sliced
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
6 cups vegetable broth
1 ½ cups dried lentils (green or brown)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
¼ cup fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Stir occasionally to ensure even cooking.
Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
Pour in the vegetable broth and bring the mixture to a boil.
Add the lentils, bay leaf, thyme, smoked paprika, and cayenne pepper (if using). Stir to combine and reduce the heat to a simmer.
Cover the pot and let the soup cook for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Once the lentils are cooked, remove the bay leaf and season the soup with salt and black pepper to taste. Adjust the spiciness if needed.
Serve hot, garnished with fresh parsley for a burst of color and freshness.
