French Lentil and Sausage Soup

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

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

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

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

Pro Tips

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.