# What You'll Need:
→ Sausage
01 - 12 oz smoked andouille sausage, sliced into 1/2 inch rounds
→ Lentils
02 - 1 1/4 cups dried brown or green lentils, rinsed
→ Vegetables
03 - 1 medium onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 1 small red bell pepper, diced
07 - 3 cloves garlic, minced
→ Liquids
08 - 6 cups low-sodium chicken or vegetable broth
09 - 14 oz canned diced tomatoes with juice
→ Seasonings
10 - 2 tbsp Cajun seasoning
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/4 tsp cayenne pepper (optional)
14 - 1 bay leaf
15 - Salt and black pepper to taste
→ Finishing
16 - 2 tbsp chopped fresh parsley
17 - 1 tbsp fresh lemon juice (optional)
# Steps to Follow:
01 - Heat a large soup pot over medium heat. Add sausage slices and cook, stirring occasionally, until lightly browned, about 3 to 4 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same pot, add diced onion, celery, carrots, and bell pepper. Cook for 5 to 6 minutes until softened.
03 - Stir in minced garlic, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
04 - Add rinsed lentils, diced tomatoes with juice, broth, bay leaf, and browned sausage to the pot. Stir well to combine.
05 - Bring mixture to a boil, then lower heat to maintain a gentle simmer. Cover and cook for 35 to 40 minutes, or until lentils are tender.
06 - Discard bay leaf, then taste and adjust seasoning with salt and black pepper. Stir in chopped parsley and lemon juice if desired. Serve warm.
