Green Lentil Gumbo-Style Soup

1. 1

   Add the andouille to a dry soup pot and set it over medium heat. Cook, stirring, until the sausage starts to brown, a few minutes.

2. 2

   Add all the olive oil, unless the sausage released a lot of fat; if so, adjust the amount of oil you add.

3. 3

   Add the onion, green pepper, celery, and 1/4 teaspoon salt. Cook, stirring, until the onions turn translucent, about 5 minutes.

4. 4

   Add the paprika, cumin, black pepper, thyme, oregano, and bay leaf. Cook, stirring, for 2 minutes more.

5. 5

   Stir in the broth, increase the heat to high, and bring it to a simmer. Reduce the heat to medium low and stir in the chicken, ham, and sliced okra.

6. 6

   Cook for 10 minutes, then stir in the lentils. Simmer the soup, stirring occasionally, until the lentils are tender, about 1 hour.

7. 7

   Stir in the Worcestershire sauce, hot sauce, parsley, and green onions, and cook for another few minutes. Season with salt to taste. Serve with rice, more green onions, and a shake of cayenne.

• Calories 560.84 kcal High
• Protein 23.85 g Good Source
• Carbs 69.31 g Moderate
• Total Fat 21.67 g High
• Saturated Fat 6.78 g High
• Trans Fat 0.42 g High
• Cholesterol 65.39 mg High
• Sodium 698.4 mg High
• Fiber 1.75 g Low Source
• Sugar 3.92 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 91.35 mg Low Source
• Iron 4.61 mg Good Source
• Potassium 439.6 mg Low Source
• Vitamin A 26.12 mcg_rae Low Source
• Vitamin C 16.9 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅