This flavorful and somewhat effortless one-pot lentil soup with Cajun seasoning and andouille sausage is the perfect busy weeknight meal. It requires only eight simple ingredients to make, and from start to finish, will take less than forty-five minutes to throw together. Pair it with a few slices of crusty bread and dinner is served.

Cajun seasoning and I have a serious love-hate relationship. Some Cajun seasonings I absolutely love, and some Cajun seasonings I hate with every ounce of my being. I’d say that there’s a 30% chance that anything labeled Cajun will be something that I actually want to consume. Sometimes I don’t love the actually seasoning but for the most part, it’s that I don’t love the saltiness. It’s kind of similar to how I feel about Old Bay Seasoning. Why oh why does every gosh darn popular main-stream store-bought seasoning mix need to contain so much freaking salt?

When it comes to this lentil soup though, I’m a 100% fan. Sure, it’s a bit salty from the Cajun seasoning. However, it’s not so salty that I don’t want to devour the entire bowl, lick the spoon, and then proceed to sop up any leftover soup with a big ol’ thick-cut slice of crusty bread. And if such a tasty soup can be made with only eight little ingredients, even better. That’s definitely a Cajun soup recipe that I feel is worthy of sharing with the world. As Justin Wilson would have said, “I garontee,” this is one lentil soup recipe that you’re going to cotton to, without a doubt.

Ingredients:

• 1 Tablespoon Extra-Virgin Olive Oil
• 4 Andouille Smoked Sausage Links, Sliced into Diagonal Coins
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 4 Stalks of Celery, Finely Diced
• 2 Teaspoons Cajun Seasoning
• 1 (12-oz.) Lager Beer
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 3/4 Cup Red Lentils

Directions:

1. Place the olive oil in a large Dutch oven or stockpot over medium heat.
2. When the oil is hot, add the sliced sausages, diced onion, and diced celery. Sauté for 8 minutes, stirring occasionally.
3. Add the Cajun seasoning. Sauté for 2 minutes, stirring often.
4. Add the beer and increase the heat to high. Cook for 2 minutes.
5. Add the chicken broth and red lentils, stir to combine, and then bring to a rolling boil.
6. Lower the heat to medium, cover with a lid, and cook for another 20 minutes.
7. Remove the lid and stir the soup well. This will break up the red lentils and help them dissolve into the soup.

Suggestions:

• Most andouille sausage is made with pork. I used four andouille smoked chicken sausage links in this recipe, which altogether weighed approximately twelve ounces. You can use whichever variety of andouille sausage you prefer and slice or cut the sausage into coins, diagonal coins, or simply dice it into smaller-sized pieces.
• Cajun seasoning often contains a tremendous amount of salt, which is why I only used 2 teaspoons of it in this recipe. Each brand varies in its salt content. If you are using a no-salt version, you will need to also add salt to taste.
• I used a Samuel Adams lager in this recipe. You can use any beer you choose, or replace the beer with additional chicken stock or cold water instead.
• Definitely use low-sodium chicken broth in this recipe. As mentioned above, the Cajun seasoning will most likely add quite a bit of sodium to this soup on its own.

Improvements:

• After the soup is done cooking, stir 1/2 cup of heavy whipping cream into it to make it rich and creamy. Cook uncovered, for an additional 5 minutes, on low heat.
• Looking for more lentil soup recipes? Try this Creamy French Red Lentil Soup with Ham Stock, this Tomato-Free Ground Chicken & Red Lentil Chili, or this French Lentil and Carrot Crockpot Soup, which has been featured in Taste of Home magazine, was a runner-up in their “Slow Cooker Recipes from Around the World Contest” and was featured in their 2019 “Slow Cooker Recipes” magazine.
• Add a finely deseeded and diced green pepper to this lentil soup. Sauté the diced green pepper along with the sausage, onion, and celery.
• CLICK HERE to check out our other delicious past soup, chili, stew, and chowder recipes.

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Yum

Cajun Lentil Soup with Andouille Sausage

Ingredients:

• 1 Tablespoon Extra-Virgin Olive Oil
• 4 Andouille Smoked Sausage Links, Sliced into Diagonal Coins
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 4 Stalks of Celery, Finely Diced
• 2 Teaspoons Cajun Seasoning
• 1 (12-oz.) Lager Beer
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 3/4 Cup Red Lentils

Directions:

1. Place the olive oil in a large Dutch oven or stockpot over medium heat.
2. When the oil is hot, add the sliced sausages, diced onion, and diced celery. Sauté for 8 minutes, stirring occasionally.
3. Add the Cajun seasoning. Sauté for 2 minutes, stirring often.
4. Add the beer and increase the heat to high. Cook for 2 minutes.
5. Add the chicken broth and red lentils, stir to combine, and then bring to a rolling boil.
6. Lower the heat to medium, cover with a lid, and cook for another 20 minutes.
7. Remove the lid and stir the soup well. This will break up the red lentils and help them dissolve into the soup.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Lentil Soup” themed Soup Saturday Swappers is being hosted by Palatable Pastime.

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