Red Lentil, Couscous, and Sausage Soup

6 to 8

minutes

35 minutes

This fantastic soup recipe brings a variety of global flavors together into a dish that’s sure to please. Delicious lentils, couscous and kale combine with a flavorful broth made with onions, carrots, celery and spices to give you an awesome soup all by itself. Once you add in the Johnsonville Andouille Sausage, you’ve got a robust soup that hits the spot.

Print this Recipe

Lunch, Dinner, Soups & Stews, Fully Cooked/Smoked

Ingredients Directions Reviews Print Recipe

1 tablespoon
olive oil
1 package
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope
1
yellow onion, diced
3
carrots, diced
4 stalks
celery, diced
2 cloves
garlic, minced
1 tablespoon
cumin
1 tablespoon
tumeric
1 teaspoon
salt
1 tablespoon
tomato paste
1 cup
red lentils
2 cups
vegetable broth
2 cups
water
1/2 cup
whole wheat couscous (I used Israeli – it’s doughy!)
1 bunch
kale, chopped and rinsed

In large pot, heat the olive oil.
Slice the sausage into ½-inch pieces and toss into the oil. Let the sausage brown on both sides, cooking for 5 to 7 minutes. Remove from the pot.
Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.
Stir in seasonings and tomato paste and let cook 1 to 2 minutes until fragrant.
Add in lentils, broth, and water and bring to a boil.
Reduce heat to medium and let cook 15 minutes.
Stir in couscous and kale and let cook 10 to 15 minutes more or until lentils and couscous are cooked.
Stir in the browned sausage before serving.