Lentil and Andouille Sausage Soup
This lentil and andouille sausage soup is hearty, easy to make and delicious.
- 2 tablespoons Olive Oil
- 1 Medium Onion (finely diced (use yellow or white onion))
- 1 Large Carrot (diced)
- 1 Celery Rib (diced)
- 3-4 Garlic Cloves (minced)
- 12 ounces Andouille Sausage (cut into bit sized pieces (use a fully cooked variety))
- 12 ounces Dried Lentils (sorted, rinsed and drained)
- 8 cups Chicken Broth
- Salt (to taste if needed at the end)
- Heat the olive oil in a large, heavy pot over medium heat. When the olive oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 4-5 minutes until the onions start to soften and become translucent. Stir frequently.
- Add the garlic to the pot and cook for 1 minute, stirring almost constantly.
- Add the andouille sausage to the pot and cook for 2-3 minutes, stirring frequently.
- Add the lentils and chicken broth. Stir to combine the ingredients well, while gently scraping any bits off the bottom of the pot.
- Raise the heat to high and let the broth come to a boil (it will take about 5 minutes to boil). Then, lower the heat to medium-low and cover the pot.
- Cook the lentils for 25-40 minutes, or until they reach the desired tenderness. (As a reference we cooked ours for 35 minutes.) Stir occasionally and keep them at a simmer, lower or raise the heat as needed.
- Taste the lentils and add salt if needed. As a reference, we did not add extra salt to ours.
- Serve the andouille sausage lentil soup with white rice or a generous piece of bread.
The lentil soup is going to get most of its taste from the andouille sausage so we can keep the list of elements to a minimum. When the olive oil is hot, but not smoking, add the onions, carrots and celery.
Cook the vegetables for 4-5 minutes until the onions start to soften and become translucent. Add the garlic to the pot and cook for 1 minute, stirring nearly constantly.
Add the andouille sausage to the pot and cook for 2-3 minutes, stirring frequently. Stir to combine the ingredients well, while gently scraping any bits off the bottom of the pot.
Raise the heat to high and let the broth come to a boil (it will take about 5 minutes to boil). Then, lower the heat to medium-low and cover the pot. Cook the lentils for 25-40 minutes, or until they reach the desired tenderness. (As a reference we cooked ours for 35 minutes.) Stir occasionally and keep them at a simmer, lower or raise the heat as needed.
As a reference, we did not add extra salt to ours. Serve the andouille sausage lentil soup with white rice or a generous piece of bread.
