Three bowls of Creole Lentil Soup

Creole Lentil Soup with Andouille Sausage

A thick and hearty lentil soup, seasoned with Creole spices and lots of Andouille sausage.
Course Soup
Cuisine American
Keyword creole, lentil soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 460kcal
Author Karen Gibson


  • 1 tablespoon butter or ghee
  • 1 tablespoon olive oil plus extra
  • 1 white onion diced
  • 1 small green bell pepper diced
  • 1 small red bell pepper diced
  • 1 small leek chopped (white and light green parts only)
  • 2 ribs celery diced (about 1/2 cup)
  • 4 cloves garlic minced
  • 2 links Andouille sausage sliced into half moons
  • 1 tablespoon tomato paste
  • 1 tablespoons Creole seasoning prepared or homemade
  • 1 1/2 tablespoons flour
  • white wine optional
  • 2 cups chicken or vegetable broth
  • 10 ounce can tomato sauce
  • 14 ounce can diced tomatoes
  • 1/3 cup dried French du Puy lentils or black beluga
  • 1 cup spinach leaves slices chiffonade
  • kosher salt


  • In a 4 to 5 quart Dutch oven or stock pot, heat the butter and olive oil until melted and shimmering.
  • Add the chopped vegetables and saute until soft (5-8 minutes). Add the minced garlic and continue sauteing until fragrant.
  • Scoot the vegetables to one side of the pan, and add the sausage to the cleared area. Stir the sausage pieces in place until the edges are golden (3 to 4 minutes). Mix into the vegetables.
  • Scoot the sausage/vegetables to the side once again, and add a glug of oil to the cleared side. Add the tomato paste, seasonings, and a big pinch of salt to the oil, and stir to create a fragrant paste. Stir into the vegetables.
  • Sprinkle the flour over the vegetables and mix well. The vegetables will be thick and pasty. Add a splash of broth to loosen things up. Stir for several minutes, to cook the "raw" out of the flour.
  • If there is flour paste stuck to the bottom of the pot, use broth or a splash of white wine to deglaze the pan (white wine is very effective, but optional).
  • Add the remaining broth, tomato sauce, tomatoes, and lentils, and bring the soup to a light boil. Reduce heat to maintain a gentle simmer, cover partially with a lid, and let the soup cook for 40 minutes. Check occasionally, stirring well through. If too thick, add a small amount of water, and continue cooking.
  • When the lentils are cooked through (they should be plump and al dente but tender), turn off the heat and stir in the spinach. Taste, and add more kosher salt if needed.


Calories: 460kcal