Red Lentil Soup with Andouille Sausage


image via angela mayhoe


lentils for a rainy day

When the forecast calls for a cold rainy day in LA, I stock up on food, yarn and pre-select a Netflix “bingeable” show - and that’s exactly how it went down for this red lentil soup. I had a bag of red lentils in the pantry (saving them for a rainy day) and decided to add some andouille sausage for the win. I used this recipe here for reference but of course, I added and adjusted it to my palette preference.

red lentil soup with andouille sausage

serves 4


3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

¼ teaspoon kosher salt, more to taste

¼ teaspoon ground black pepper

¼ berbere seasoning Ethiopian Spice Blend**

¼ teaspoon cayenne pepper, option to add less

1 quart vegetable broth

2 cups water

1 cup red lentils

8 ounces andouille sausage, chopped

1 large carrot, peeled and diced

Juice of ½ lemon, more to taste

Fresh chopped cilantro, garnish

  1. In a large pot, *add minced garlic and oil. Turn on heat gradually to high and sauté garlic until fragrant, about 1 minute. Add onion and andouille sausage - sauté until golden, about 4 minutes.

  2. Stir in tomato paste, cumin, salt, black pepper, berbere and cayenne - sauté for 2 minutes.

  3. Add broth, 2 cups water, lentils and carrot. Bring to simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.

  4. Using an immersion/regular blender or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

  5. Stir in lemon juice - garnish with cilantro and a drizzle of good olive oil.


*Cooking tip - add garlic and oil in an unheated pan. Allow heat to gradually build - the garlic will infuse the oil without burning

**Berbere is used in a lot of Ethiopian dishes. If you’re LA-based, any market in Little Ethiopia will carry this blend.

NourishAngela Mayhoe