- 1 pound andouille sausage, sliced
- 1/4 cup olive oil
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 2 cups French green lentils
- 4-5 cups chicken broth
- Sprig of fresh thyme
- Red pepper flakes to taste
- Salt and freshly ground black pepper to taste
Heat oil in a large saucepan over medium-high heat. Add sliced sausage and cook until lightly browned. Add celery, onion and carrot and lower heat to medium low. Continue to cook for 5 minutes or until vegetables are soft.
Wash lentils and add to saucepan. Add 4 cups broth and seasonings. Cook until lentils are soft, about 20-30 minutes. Season to taste and add more broth if soup is too thick.