Green Lentil “Gumbo” Soup

Recipe View 5 mins In a dry soup pot over medium heat, add the andouille sausage. Cook, stirring occasionally, until the sausage begins to brown and release its flavorful oils (approximately 5 minutes).

Recipe View 1 mins If the sausage hasn't rendered much fat, add the olive oil. Adjust the amount based on the rendered fat to avoid excess oiliness.

Recipe View 5 mins Add the diced onion, green pepper, celery, and 1/4 teaspoon of kosher salt to the pot. Cook, stirring frequently, until the onions become translucent and softened (about 5 minutes).

Recipe View 2 mins Stir in the paprika, cumin, black pepper, dried thyme, dried oregano, and bay leaf. Cook, stirring constantly, for another 2 minutes to allow the spices to bloom and release their aromas.

Recipe View 1 mins Pour in the chicken broth, increase the heat to high, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and stir in the chicken, ham, and sliced okra.

Recipe View 1 hrs Allow the soup to cook for 10 minutes, then stir in the rinsed green lentils. Continue to simmer the soup, stirring occasionally, until the lentils are tender and the soup has thickened slightly (approximately 1 hour).

Recipe View 2 mins Stir in the Worcestershire sauce, Louisiana-style hot sauce, chopped Italian parsley, and sliced green onions. Cook for a few more minutes to allow the flavors to meld together. Season to taste with additional salt, if needed. Serve hot, garnished with extra green onions and a sprinkle of cayenne pepper, if desired. Accompany with cooked white rice for a more substantial meal.