Smoky Lentil Andouille Soup This smoky andouille lentil soup is exactly what I want simmering on the stove this time of year.♡ It has that mix I’m always looking for: plenty of protein, fiber and veggies, with lots of bold, zesty flavor in every spoonful.It’s one of those soups that’s nice and filling without feeling too heavy, and most of the cooking time is just the lentils doing their thing on the stove.

My kind of dinner! The broth is filled with layers of savory flavors, thanks to the smoky andouille, fire-roasted tomatoes, garlic and smoked paprika.Then everything is finished with lots of fresh kale and a squeeze of lemon to brighten everything up.Ladle it into bowls, grab some crusty bread if you’d like for dipping, and dive on in! Recipe Tips A few small details make this soup especially good: Brown the sausage well.

Give the slices a few minutes to develop color before moving them to a plate.We’ll add the sausage back into the soup near the end so that it has the best texture.Use green or brown lentils.

They hold their shape best as they cook.Red lentils can be used, but they break down much faster and will give the soup a very different texture.Salt at the end.

Andouille and chicken stock can both be salty, so taste the finished soup before adding any sea salt.Don’t skip the lemon.Start with one tablespoon, taste, and add more if the broth needs a little lift.

Expect leftovers to thicken.The lentils will

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