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Lentils with andouille sausage soup served in a light gray bowl with bread slices in the background.

Lentil and Andouille Sausage Soup

This lentil soup is flavored with andouille sausage and vegetables. Since the andouille is so flavorful we can keep the rest of the ingredients to a minimum.
Course Main Course
Cuisine American
Keyword andouille sausage, hot sausage, lentil recipes, lentils
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 528kcal
Author Elizabeth


  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Small White Onion finely diced
  • 1 Large Carrot diced
  • 1 Celery Rib diced
  • 3-4 Garlic Cloves minced
  • 1 pound Andouille Sausage fully cooked variety, cut into bit sized pieces
  • 12 ounces Dried Lentils picked through and rinsed
  • 8 cups Chicken Broth
  • Kosher Salt to taste if needed


  • Heat the olive oil in a large pot over medium heat. When the olive oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 5 minutes, stirring 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, when the broth comes to a boil, lower the heat to medium-low and cover the pot.
  • Cook the lentils for 30-45 minutes, until they reach the desired tenderness.
  • Taste the lentils and add salt if needed. As a reference, we did not add extra salt to our lentils.
  • Serve the lentils with rice or a generous piece of bread.


Andouille sausage is spicy. Substitute with smoked sausage or a polska kielbasa, if desired. Make sure it’s a fully cooked variety.
Pick through 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 25-30 minutes. If you like them on the soft side, cook them longer.
If you want the liquid to thicken, half-cover for some of the cooking time. Stir the lentils occasionally so they don’t stick to the bottom of the pot.


Calories: 528kcal | Carbohydrates: 39g | Protein: 31g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 1840mg | Potassium: 1097mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1780IU | Vitamin C: 27.6mg | Calcium: 73mg | Iron: 6mg