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Spinach and Lentil Soup with Smoked Tasso

Lentil soup is a great pantry meal, but adding smoked tasso or andouille sausage gives it a Cajun-inspired twist. The lentils are simmered with a mix of warm spices and aromatics, and fresh spinach is stirred in at the end. This recipe doesn't require soaking the lentils overnight, but it does help them cook faster.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 1 1/2 cups brown or green lentils rinsed
  • 3 tablespoons unsalted butter
  • 12 ounces smoked tasso or andouille sausage sliced
  • 1 medium onion finely diced
  • 1/2 cup roasted red pepper diced
  • 3 cloves garlic minced
  • 1 1/2 teaspoons Diamond Crystal kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 5 ounces fresh spinach

Instructions

  • Melt 1.5 tbsp butter in large pot over medium-high heat. Brown sliced sausage 6-7 minutes until golden.
  • Remove sausage. Add remaining butter, onion, and roasted peppers. Cook 5 minutes until softened.
  • Add garlic, cook 2 minutes until fragrant.
  • Add lentils and spices, toast 2 minutes.
  • Pour in broth and water. Return sausage to pot.
  • Bring to simmer, cover and cook 10 minutes.
  • Uncover and simmer 15 minutes until lentils are tender.
  • Stir in spinach, cook 5 minutes until wilted.

Notes

If soaking lentils overnight, drain before cooking. Can use tasso or andouille sausage.
Tried this recipe?Leave a comment below & let me know!