Lentil and Andouille Sausage Soup

This lentil and andouille sausage soup is hearty, easy to make and delicious. The lentil soup is going to get most of its flavor from the andouille sausage so we can keep the list of ingredients to a minimum. All we need are some aromatics (onions, carrots, celery and garlic) and use chicken broth instead of water to get a nice strong broth.

We love lentils, and why not? They’re nutritious, economical and versatile. They also cook up quickly (by bean standards), and unlike most beans, they don’t require soaking. To make sure we don’t get bored with them, I’m always thinking up new ways to cook lentils. Try this family favorite lentil sausage soup and the classic bacon lentil soup next.

The andouille sausage is the star of this show with the lentils nipping at its heels. For more andouille sausage recipes try these simple andouille sausage puffs and this stick to your ribs rice with chicken and sausage.

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Ingredients

• Oil – The oil is used to sauté the vegetables at a moderate heat. We use olive oil, but you can use your favorite oil that is suitable for sautéing.
• Produce – Onions (yellow or white), carrots, celery and garlic are used to make a flavorful base for the soup.
• Andouille Sausage – For the andouille sausage use a fully cooked variety. You will probably find a few brands to choose from in larger grocery stores. They usually come linked and vacuum packed. We used Aidells Cajun Style Andouille here but have used other brands in the past.
• Lentils – We use brown lentils because they are cheap and easy to find. Green lentils will also work well. If you use red, yellow or other lentil variety that cooks quickly then you need to adjust the cooking time. If you want to learn more about lentils read this how to cook lentils post.
• Broth – Regular chicken broth works well but hold the salt until the end. If you are sensitive to salt, then use low-sodium broth and adjust at the end if needed.

Variations and recipe tips

• This is a spicy lentil soup recipe. Andouille sausage has a kick, sometimes a big kick. If you are not a fan of spicy or you are making the soup for little ones, then substitute the andouille with a smoked sausage or a polska kielbasa. If it is a fully cooked variety, it will work.
• Things move quickly in the beginning, so it helps to have everything ready to go before you start. I like to keep all my prepped ingredients organized in glass nesting bowls.
• If you prefer your lentils al-dente, check them after 20-25 minutes. If you like them on the soft side, cook them longer.
• If you want a thick lentil soup, then half-cover the pot for some of the cooking time. Stir the lentils occasionally so they don’t stick to the bottom of the pot especially as they start to thicken.
• Wait until the lentils are done before adding salt. The andouille sausage and chicken broth both contain a good amount of salt already. Extra salt may not be needed.

Instructions

1. 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, stirring frequently.
2. Then, add the garlic to the pot and cook for 1 minute, stirring almost constantly.
3. Add the andouille sausage and cook for 2-3 minutes, stirring frequently.
4. Lastly, 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, when the broth comes to a boil (about 5 minutes), lower the heat to medium-low and cover the pot. Cook the lentils for 25-40 minutes depending on how soft you like them. If you prefer them al-dente, check after 20-25 minutes. If you like them on the soft side, cook them longer.

Taste the andouille sausage lentil soup and add salt, if needed. As a reference, we did not add extra to ours. Serve with white rice or a generous piece of bread and enjoy.

You may also like these hearty soup recipes:

• Navy Bean Soup
• Vegetable Beef Soup
• Cuban Lentil Soup (Potaje de Lentejas)
• Sausage Tortellini Soup
• Chickpea Soup
• Chicken and Rice Soup

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Print Recipe

5 from 3 votes

Lentil and Andouille Sausage Soup

This lentil and andouille sausage soup is hearty, easy to make and delicious. The lentil soup is going to get most of its flavor from the andouille sausage so we can keep the list of ingredients to a minimum.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Soup

Cuisine: American

Keyword: andouille sausage, hot sausage, lentil recipes, lentils

Servings: 6

Calories: 465kcal

Author: Elizabeth

Ingredients

• 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

Instructions

• 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.

Notes

• Andouille sausage is spicy. Substitute with smoked sausage or a polska kielbasa, if desired. Make sure the sausage you use is a fully cooked variety.
• It is important to sort the lentils looking for foreign objects such as small stones. Don’t skip this step, I frequently find small rocks in the lentils, so pick through them thoroughly.
• If you prefer your lentils al-dente, check them after 20-25 minutes. If you like them on the soft side, cook them longer.
• If you want the soup to thicken, half-cover the pot for some of the cooking time. Stir the lentils occasionally so they don’t stick to the bottom of the pot especially as they start to thicken.
• If you are sensitive to salt use low-sodium chicken broth and adjust the salt at the end if needed.

Nutrition

Calories: 465kcal | Carbohydrates: 39g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1671mg | Potassium: 1044mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1781IU | Vitamin C: 28mg | Calcium: 72mg | Iron: 6mg

The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.