Lentil and Sausage Gumbo Soup – Lentils take the place of a second protein in this deliciously flavored soup based on traditional Louisiana-style gumbo.
Gumbo soup? Isn’t that redundant?
Well, there’s a reason and I want to get to it right up front. Because I know that my Gulf Coast friends (yes, I’m looking at you Drick) would flip out if I called this recipe a “gumbo” and there’s no roux in sight. See, a real gumbo starts with the making of roux, a combination of flour and fat cooked to a specific dark or light color depending on the recipe.
So, instead of proclaiming that this is gumbo, I chose to call it gumbo-soup. It’s definitely influenced by gumbo with its use of the trinity – onion, celery, and bell pepper – along with red pepper flakes, Tabasco, and Worcestershire, but it’s not quite as thick owing to the lack of the roux. Okay – everybody happy now?
What makes this gumbo soup so different is that it contains lentils! I’m using lentils in place of the second protein, often chicken, that you’d usually find in gumbo. Did you realize that lentils are one of the most nutritious foods in the world? They have loads of protein, they’re low in fat and high in fiber. I’ve also read that they are helpful in reducing cholesterol and beneficial for controlling diabetes. Good gracious, is there anything lentils can’t do?
Hope you enjoy this delicious and healthy Lentil and Sausage Gumbo Soup!
How to Make Lentil and Sausage Gumbo Soup
I used Hurst’s Garlic and Herb Lentils to make this batch of delicious gumbo soup. They’re very convenient with loads of flavor provided for you in the seasoning packet.
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Just rinse the lentils under cold running water. Then, believe it or not, all you do is add everything into a big slow cooker, set it on high, and let it go for about four hours. That’s it!
Just a note or two for you – be sure to use a good smoked sausage in this recipe. I chose a hickory smoked sausage from Conecuh, but you go with whatever you like. It does need to be smoked, though, and not a kielbasa or something like that. The smoky flavor is really important to the finished recipe.
Also, for the okra, I recommend just grabbing a bag of frozen, sliced okra at the grocery store. It’s just as good as fresh and a big time saver.
The spices can be adjusted to suit your tastes. If you like more red pepper flakes or more Tabasco – go for it! I tend to go light on the fiery stuff and offer more at the table for others to add to their serving.
And, finally – cornbread makes a mighty fine accompaniment to this soup. Yum.
🧾 More Recipes You’ll Like
- Leek and Potato Soup
- Black and White Bean Soup
- Homemade Vegetable Beef Soup
- English Onion Soup
- Creole Black Eyed Pea Soup
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Lentil and Sausage Gumbo Soup
Ingredients
- 15.5 ounces garlic and herb flavored lentils recommend: Hurst's brand
- 8 cups water
- 1 pound smoked sausage cut in 1” pieces
- 1 medium onion diced
- 2 ribs celery diced
- 1 medium green bell pepper diced
- ½ bunch fresh parsley roughly chopped
- 3 green onions chopped
- 2 cups sliced okra
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 6 dashes Tabasco sauce
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- Filé powder optional
Instructions
- Rinse the lentils under running water.
- Combine the lentils, seasoning packet, and all remaining ingredients in a slow cooker.
- Cook on high for four hours or until lentils are tender.
- Serve individual portions in soup bowls.
- Pass filé powder for use as desired.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I wish Summer would hurry and get here! I will miss eating soup and drinking hot chocolate, but I will deal with that!
Beans are great in your diet!
We are just discovering the wide world of beans. Your lentil soup looks delish.
Soup warms up a cold winter’s day…
Wow, I would love to own that bean pot! Mine is too small!!
This soup looks delicious. I have never cooked with a bean pot. I love beans but I’m still looking for the perfect baked bean recipe. For some reason my kids love baked beans from a can but won’t eat mine. Hmph.
I feel lucky to have found your site. Your soop recipe is slated for this weekend.
I’ve never seen the Hurst brand–but I’ll ask my grocer.
It’s the Hurst 15 Bean Soup (with extra ham added) as the week-end treat for my family!
As the family cook, I try to have at least one day each week as a vegetarian day.
Beans are the mainstay of these meals
A bean pot would mean more economical meals for my family.
Beans and cornbread are a staple in our home! The bean pot would make a nice addition to my kitchen!
I am desperately trying to find the pinto beans in my hometown, but not having any luck. I want to try the “drunken beans” recipe I found on another website using your benas.
I hope to make some spicy black bean soup!
am a big fan of 15 bean soup but I always cook it on stovetop but now I’m going to try it in my slow cooker,it will be so much easier for me…