When the calendar flips to fall and the weather starts to cool down, I always get a wave of requests for hearty soups and stews. This is an always-welcomed annual occurrence. One such request was for an updated lentil soup recipe, which is what I was brainstorming when the idea for Green Lentil “Gumbo” Soup came to mind. I’ll often have some type of food show on the TV as I work, mostly as background noise, but once in a while something will catch my eye that eventually inspires a video.
This time it was a PBS show featuring Dooky Chase’s famous Gumbo z'herbes. This Holy Thursday dish is legendary (and one day I’ll share a version), but after watching, I decided to try a lentil soup featuring the ingredients and flavor profile of a classic gumbo. It turned out to be incredible. Using lentils to thicken the soup instead of a “roux” made for something much lighter, yet still very satisfying and comforting.
Just like when making regular gumbo, you can (and should!) adjust the ingredients to your tastes. But no matter what you use, be careful not to salt the soup until the lentils are tender. A salty broth can toughen beans and lentils, so wait until almost the end to adjust.
Other than that, not much can go wrong, and if you like lentil soup and/or gumbo, I really do hope you give this a try soon. Enjoy!
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Green Lentil “Gumbo” Soup
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Ingredients
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8 ounces andouille sausage, cut into 1/4-inch cubes
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2 tablespoons olive oil
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1 cup diced onion
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1 cup diced green bell pepper
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2/3 cup diced celery
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1/4 teaspoon kosher salt, plus more to taste
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1 teaspoon paprika
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1 teaspoon ground cumin
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon dried thyme
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1/4 teaspoon dried oregano
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1 bay leaf
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6 cups no-salt or low-sodium chicken broth
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8 ounces chicken thighs, cut into small pieces
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4 ounces smoked ham, diced
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3/4 cup sliced fresh or frozen okra
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1 cup green lentils, rinsed
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1 teaspoon Worcestershire sauce
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1/2 teaspoon Louisiana-style hot sauce
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1/4 cup chopped Italian parsley
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1/3 cup sliced green onions
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2 cups cooked white rice (optional)
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1/3 cup sliced green onions, or as needed
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1/8 teaspoon cayenne pepper, or to taste
Directions
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Add andouille to a dry soup pot and place over medium heat. Cook, stirring, until sausage begins to brown, a few minutes.
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Add all the olive oil, unless a lot of fat was rendered from the sausage, in which case adjust the amount of oil added.
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Add onion, green pepper, celery, and 1/4 teaspoon salt. Cook, stirring, until onions turn translucent, about 5 minutes.
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Add paprika, cumin, black pepper, thyme, oregano, and bay leaf. Cook, stirring, for 2 minutes more.
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Stir in broth, raise heat to high, and bring to a simmer. Reduce heat to medium low and stir in chicken, ham, and sliced okra.
Cook’s Note
For nice tender lentils, do not use a salted broth, or add any additional salt. This can prevent the lentils from getting tender. Once lentils have softened up near the end of the cooking time, more salt can be added to taste.
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Cook for 10 minutes, then stir in lentils. Simmer soup, stirring occasionally, until lentils are tender, about 1 hour.
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Stir in Worcestershire sauce, hot sauce, parsley, and green onions, and cook for another few minutes. Season to taste with salt. Serve with rice, more green onions, and a shake of cayenne.
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Chef John
Nutrition Facts (per serving)
| 374 | Calories |
| 23g | Fat |
| 20g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 374 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 6g | 32% |
| Cholesterol 76mg | 25% |
| Sodium 704mg | 31% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 5g | 17% |
| Total Sugars 5g | |
| Protein 26g | 52% |
| Vitamin C 28mg | 31% |
| Calcium 74mg | 6% |
| Iron 3mg | 19% |
| Potassium 870mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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