Ingredients:

  • 1 lb Andouille sausage, sliced into ¼-inch rounds
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups dried brown lentils, rinsed and picked over
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp crushed red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Brown the sausage. Heat the Dutch oven over medium heat. Add the sliced Andouille and cook 5-7 mins until the edges are browned and the fat has rendered. Remove the sausage with a slotted spoon and set aside, but keep the fat in the pot.
  2. Sauté the vegetables. Add the onion, carrots, and celery to the sausage fat. Cook 6 mins until the onions are translucent and carrots have softened.
  3. Bloom the spices. Stir in the minced garlic, smoked paprika, thyme, and red pepper flakes. Cook for exactly 60 seconds until the aroma is fragrant. Note: Don't let the garlic brown too much or it will turn bitter.
  4. Deglaze the pot. Pour in the diced tomatoes and a splash of broth. Use a wooden spoon to scrape the bottom of the pot until all the brown bits (fond) are dissolved into the liquid.
  5. Combine everything. Add the rinsed lentils, the rest of the broth, bay leaves, and the browned sausage back into the pot.
  6. Simmer the soup. Bring the liquid to a boil, then immediately turn the heat to low. Cover and simmer 35-40 mins until the lentils are tender but still hold their shape.
  7. Add the greens. Stir in the fresh spinach and cook 2 mins until the leaves have wilted.
  8. The final touch. Remove the bay leaves. Stir in the apple cider vinegar and fresh parsley. Season with salt and black pepper to taste.