French Lentil and Sausage Soup is a hearty, comforting dish filled with tender green lentils, smoky sausage, and aromatic vegetables, all simmered in a rich herb-infused broth. This rustic French-inspired soup is perfect for a cozy meal and pairs wonderfully with crusty bread.
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For the Soup Base
1 tbsp olive oil
¼ kg smoked sausage (Andouille, Kielbasa, or French garlic sausage) (sliced)
1 small onion (diced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
3 cloves garlic (minced)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme (or 1 tablespoon fresh thyme)
1 tsp smoked paprika
1 bay leaf
1 cup French green lentils (Lentilles du Puy)
5 cups chicken or vegetable broth
1 can (14 oz) diced tomatoes (drained)
1 tsp Dijon mustard (optional, for depth)
1 tbsp red wine vinegar or lemon juice (to brighten flavors)
For Garnish and Serving
Fresh thyme or parsley (chopped)
A drizzle of olive oil
Crusty bread or baguette
Sauté the Aromatics
1
- Heat the Oil:
- In a large pot, heat 1 tablespoon olive oil over medium heat.
- Cook the Sausage:
- Add the sliced sausage and cook for 5 minutes, stirring occasionally, until browned.
- Remove and set aside.
- Sauté the Vegetables:
- Add diced onions, carrots, and celery to the pot.
- Cook for 5 minutes until softened.
- Add Garlic and Spices:
- Stir in minced garlic, salt, black pepper, thyme, smoked paprika, and bay leaf.
- Cook for 30 seconds until fragrant.
Build the Soup
2
- Add Lentils and Broth:
- Stir in the lentils and pour in the chicken or vegetable broth.
- Simmer the Soup:
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 25-30 minutes, or until the lentils are tender.
- Add Tomatoes and Sausage:
- Stir in diced tomatoes and return the sausage to the pot.
- Simmer for another 5 minutes.
Final Touches
3
- Add Dijon and Vinegar:
- Stir in Dijon mustard (if using) and red wine vinegar or lemon juice for brightness.
- Adjust Seasoning:
- Taste and add more salt or pepper if needed.
Serving Suggestions
4
- Ladle into Bowls:
- Serve hot in bowls.
- Garnish:
- Top with fresh thyme or parsley and a drizzle of olive oil.
- Pair With:
- Serve with a warm crusty baguette or rustic bread.
Pro Tips
5
- For a Creamier Texture: Blend half the soup and stir it back in.
- Make It Vegetarian: Skip the sausage and use vegetable broth.
- For Meal Prep: This soup tastes even better the next day and freezes well for up to 3 months.
Ingredients
For the Soup Base
1 tbsp olive oil
¼ kg smoked sausage (Andouille, Kielbasa, or French garlic sausage) (sliced)
1 small onion (diced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
3 cloves garlic (minced)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme (or 1 tablespoon fresh thyme)
1 tsp smoked paprika
1 bay leaf
1 cup French green lentils (Lentilles du Puy)
5 cups chicken or vegetable broth
1 can (14 oz) diced tomatoes (drained)
1 tsp Dijon mustard (optional, for depth)
1 tbsp red wine vinegar or lemon juice (to brighten flavors)
For Garnish and Serving
Fresh thyme or parsley (chopped)
A drizzle of olive oil
Crusty bread or baguette
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