Green Lentil “Gumbo” Soup Recipe

As the weather cools and fall settles in, hearty soups and stews become a staple, and Ive had a lot of requests for an updated lentil soup. This time, inspired by the flavors of a traditional gumbo, I created a Green Lentil Gumbo Soup. It's a lighter alternative to the classic gumbo but still packed with flavor and comfort. Lentils replace the traditional roux, giving it a healthier twist without sacrificing any of the rich taste.

Adjust the ingredients to your liking, but make sure to hold off on salting the soup until the lentils are tender. Adding salt too early can make the lentils tough. Once theyve softened, season to taste and enjoy a bowl of this incredible soup!

Serves: 6

Ingredients

• 8 ounces andouille sausage, cut into 1/4-inch cubes
• 2 tablespoons olive oil
• 1 cup diced onion
• 1 cup diced green bell pepper
• 2/3 cup diced celery
• 1/4 teaspoon kosher salt, plus more to taste
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 6 cups no-salt or low-sodium chicken broth
• 8 ounces chicken thighs, cut into small pieces
• 4 ounces smoked ham, diced
• 3/4 cup sliced fresh or frozen okra
• 1 cup green lentils, rinsed
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Louisiana-style hot sauce
• 1/4 cup chopped Italian parsley
• 1/3 cup sliced green onions
• 2 cups cooked white rice (optional)
• 1/3 cup sliced green onions, or as needed
• 1/8 teaspoon cayenne pepper, or to taste

Directions

Step 1: Place the andouille sausage in a dry soup pot over medium heat. Cook, stirring frequently, until the sausage begins to brown, about 3-4 minutes.

Step 2: Add the olive oil to the pot, unless a lot of fat was rendered from the sausage. In that case, adjust the amount of oil added. Add the diced onion, green bell pepper, celery, and 1/4 teaspoon salt. Cook, stirring often, until the onions are translucent, about 5 minutes.

Step 3: Stir in the paprika, cumin, black pepper, thyme, oregano, and bay leaf. Cook for another 2 minutes to allow the spices to bloom and release their flavors.

Step 4: Pour in the chicken broth, raise the heat to high, and bring to a simmer. Once simmering, reduce the heat to medium-low and add the chicken, smoked ham, and sliced okra. Stir well.

Step 5: Let the soup simmer for 10 minutes, then stir in the green lentils. Continue to simmer the soup, stirring occasionally, for about 1 hour or until the lentils are tender.

Step 6: Once the lentils are tender, stir in the Worcestershire sauce, hot sauce, parsley, and green onions. Cook for another 2-3 minutes. Taste and adjust the seasoning with salt as needed.

Step 7: Serve the soup hot, optionally with a side of cooked white rice, more green onions, and a sprinkle of cayenne pepper for a little extra kick.

Nutrition Facts (per serving)

• Calories: 374
• Total Fat: 23g (29% Daily Value)
• Saturated Fat: 6g (32% Daily Value)
• Cholesterol: 76mg (25% Daily Value)
• Sodium: 715mg (31% Daily Value)
• Total Carbohydrate: 20g (7% Daily Value)
• Dietary Fiber: 5g (17% Daily Value)
• Total Sugars: 5g
• Protein: 26g (52% Daily Value)
• Vitamin C: 28mg (32% Daily Value)
• Calcium: 74mg (6% Daily Value)
• Iron: 3mg (19% Daily Value)
• Potassium: 868mg (18% Daily Value)

Enjoy your Green Lentil Gumbo Soup, a perfect dish to cozy up with on a chilly fall evening!