The Coziest Smoky Sausage Lentil Soup
Smoky Lentil Andouille Soup
- 1 tablespoon olive oil
- 12 ounces andouille smoked sausage (thinly sliced on the diagonal)
- 1 medium yellow onion (diced)
- 2 medium carrots (diced)
- 2 celery ribs (diced)
- 4 large cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper (plus more to taste)
- 1½ cups green or brown lentils (rinsed and picked over)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 6 cups chicken stock
- 1 bay leaf
- 2 handfuls (about 1½ ounces) finely chopped kale
- 1 to 2 tablespoons fresh lemon juice (to taste)
- fine sea salt (to taste)
- optional toppings: chopped fresh parsley, extra black pepper and/or crushed red pepper flakes
- Brown the sausage. Heat the olive oil in a large stockpot over medium-high heat. Add the sausage and cook for 4 to 5 minutes, stirring occasionally, until browned. Transfer to a clean plate and set aside.
- Sauté the vegetables. Add the onion, carrots and celery to the same pot and sauté for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic, smoked paprika, thyme and black pepper and sauté for 1 minute, stirring frequently.
- Simmer. Add the lentils, fire-roasted tomatoes, chicken stock and bay leaf and stir to combine. Bring the soup to a boil. Reduce the heat to medium-low, partially cover, and simmer for 30 to 40 minutes, stirring occasionally, until the lentils are tender.
- Finish. Return the sausage to the pot and stir in the kale. Simmer for 2 to 3 minutes, until the kale is tender and the sausage is warmed through. Remove and discard the bay leaf. Stir in 1 tablespoon lemon juice, then taste and season with salt, additional black pepper and more lemon juice as needed.
- Serve. Serve warm, topped with parsley, extra black pepper and/or crushed red pepper flakes if desired.
This smoky andouille lentil soup is exactly what I want simmering on the stove this time of year. .
It has that mix I’m always looking for: plenty of protein, fiber and veggies, with lots of bold, zesty flavor in every spoonful. It’s one of those soups that’s nice and filling without feeling too heavy, and most of the cooking time is just the lentils doing their thing on the stove. My kind of dinner!
The broth is filled with layers of savory flavors, thanks to the smoky andouille, fire-roasted tomatoes, garlic and smoked paprika. Then everything is finished with lots of fresh kale and a squeeze of lemon to brighten everything up. Ladle it into bowls, grab some crusty bread if you’d like for dipping, and dive on in!
Recipe Tips
A few small details make this soup especially good:
Brown the sausage well. Give the slices a few minutes to develop color before moving them to a plate. We’ll add the sausage back into the soup near the end so that it has the best texture.
Use green or brown lentils. They hold their shape best as they cook. Red lentils can be used, but they break down much faster and will give the soup a very different texture.
Salt at the end. Andouille and chicken stock can both be salty, so taste the finished soup before adding any sea salt.
Don’t skip the lemon. Start with one tablespoon, taste, and add more if the broth needs a little lift.
Expect leftovers to thicken. The lentils will absorb more broth as the soup sits. Just loosen the broth with an extra splash of water or stock when reheating.
Variations You Can Try
There are lots of easy ways to make this soup your own! Feel free to…
Swap the greens. Use baby spinach instead of kale and stir it in just until wilted.
Add more vegetables. Sauté a diced bell pepper along or some mushrooms along with the other veggies.
Make it spicier. Add a pinch of cayenne with the smoked paprika, or finish each bowl with crushed red pepper flakes.
Try another smoked sausage. Use a different smoked sausage that you love if andouille isn’t available.
Make it brothier. Add another cup of stock once the lentils are tender, then adjust the lemon and seasoning to taste.
Do I need to pre-soak the lentils?
Nope! Just rinse them, pick out any debris, and add them straight to the pot.
Can I freeze this soup?
Yes. Let the soup cool, then freeze it in airtight containers for up to 3 months. Thaw in the refrigerator and reheat gently, adding more liquid as needed.
Can I make this soup ahead of time?
Yes. The flavor settles in nicely, although the lentils will continue to absorb broth. Add a splash of stock or water when you reheat it.
What should I serve with it?
Crusty bread is great for soaking up the broth! A simple green salad would also be lovely alongside it.
