French Lentil and Sausage Soup

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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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Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
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

Directions

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.

Notes

French Lentil and Sausage Soup
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