Flavorful Lentil Soup with Chicken Sausage

Growing up, my mom always made lentil soup the same way – just lentils, carrots, and a splash of vinegar. It was fine, but nothing special. I’d eat it because it was healthy, not because I craved it.

That all changed when I discovered how adding chicken sausage could turn basic lentil soup into something I actually looked forward to making. The sausage adds just enough flavor and heartiness to make this feel like a real meal, not just a “healthy” dinner option. Now it’s one of those recipes I make when I want something that’s both good for me and actually satisfying.

What Kind of Lentils Should I Use?

Brown or green lentils are your best bet for this soup since they hold their shape well during cooking while still getting nice and tender. French green lentils (also called Puy lentils) are another great option – they’re a bit smaller and firmer, which means they’ll stay perfectly intact in your soup. Red lentils, while tasty, aren’t the best choice here since they tend to break down and get mushy during cooking. Before adding your lentils to the pot, give them a good rinse in cold water and check for any tiny stones or debris that might have snuck into the bag.

Options for Substitutions

This soup is pretty forgiving and works well with several substitutions if you need them:

• Canola oil: Any neutral cooking oil works here – try olive oil, vegetable oil, or even avocado oil.
• Chicken Andouille sausage: While Andouille gives a nice smoky kick, you can use any smoked sausage – turkey kielbasa, regular chicken sausage, or even plant-based sausage for a vegetarian version. Just remember the seasoning might need adjusting since Andouille brings its own spices.
• Lentils: Any type of lentils work in this recipe – green, brown, or red. Just note that red lentils cook faster and get mushier, so you’ll want to reduce cooking time by about 10 minutes if using those.
• Chicken broth: Vegetable broth works just as well, or you can use water with extra bouillon cubes. For a richer taste, try using half broth and half water.
• Fresh parsley: Out of fresh parsley? Use 2 teaspoons dried parsley, or try fresh cilantro or basil for a different flavor profile.
• Crushed red pepper: You can swap this with black pepper, a dash of hot sauce, or even a pinch of cayenne if you’re looking for heat.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking lentil soup is not sorting and rinsing your lentils properly – take a few extra minutes to check for small stones and debris, then rinse until the water runs clear to avoid any unwanted crunch in your soup. Another common error is adding salt too early in the cooking process, which can make lentils tough and slow to soften – instead, wait until the lentils are tender before seasoning your soup. To prevent your soup from becoming too thick or too thin, start with the recommended amount of liquid but keep extra hot broth or water nearby, as different types of lentils may require varying amounts of liquid to reach the perfect consistency. For the best flavor development, don’t rush the initial step of sautéing your vegetables – giving your onions, celery, and carrots time to soften and develop their flavors will create a more robust base for your soup.

What to Serve With Lentil Soup?

This hearty lentil soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of warm, crusty bread is perfect for soaking up all that tasty broth – I like a rustic French baguette or whole grain bread for this. If you want to add some fresh elements, try a simple green salad with lemon vinaigrette to balance out the richness of the soup. For a complete Mediterranean-style meal, serve it with some warm pita bread and a dollop of plain Greek yogurt on top of each bowl.

Storage Instructions

Keep Fresh: This hearty lentil soup with chicken sausage tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop, making each bowl more delicious than the last.

Freeze: Got leftovers? This soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. I like to freeze it in individual portions for easy lunch options.

Reheat: When you’re ready to enjoy your soup again, warm it up on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storage, just add a splash of broth or water to reach your desired consistency. You can also microwave individual portions, stirring halfway through.

Preparation Time	10-15 minutes
Cooking Time	60-70 minutes
Total Time	70-85 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 55-65 g
• Fat: 25-30 g
• Carbohydrates: 130-150 g

Ingredients

• 1 tablespoon canola oil
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrots
• 2 chopped garlic cloves
• 1/4 teaspoon crushed red pepper flakes (adjust to taste)
• 12 ounces chicken andouille sausage (or another smoked sausage, cut into small pieces)
• 8 cups reduced-sodium chicken broth
• 16 ounces dried lentils (rinsed and checked)
• 2 cups water or more (if needed)
• 2 tablespoons freshly chopped parsley
• Salt and pepper (to taste)

Step 1: Sauté the Vegetables

In a large stock pot, heat some oil over medium heat.

Add the onions, celery, carrots, and garlic to the pot.

Sauté these vegetables for about 10 minutes, or until they become soft and aromatic.

Stir occasionally to prevent them from sticking to the bottom of the pot.

Step 2: Cook the Sausage

Add the sausage to the pot with the sautéed vegetables.

Cook for a few minutes, stirring often, until the sausage starts to brown slightly.

This will add depth of flavor to your soup.

Step 3: Add Broth and Simmer

Pour the broth into the pot and stir to combine with the sausage and vegetable mixture.

Cover the pot and bring the contents to a rolling boil.

Once boiling, reduce the heat to a simmer and allow it to cook for about 10 minutes.

This step helps to meld the flavors together.

Step 4: Cook the Lentils

After the initial simmer, add the lentils and 2 cups of water to the pot.

Bring the mixture to a simmer once again, cover with a lid, and cook on low heat for about 40 more minutes, or until the lentils are tender.

During the last 10 minutes of cooking, add fresh parsley to enhance the flavor of your soup.

Step 5: Adjust Seasoning and Serve

Season the soup with salt and pepper to taste.

If the soup is too thick for your liking, you can add more water to reach your desired consistency.

Once the seasoning is adjusted and the soup has reached a perfect thickness, it’s ready to serve hot.

Enjoy your nourishing bowl of lentil and sausage soup!