Cajun·Main
Green Lentil Gumbo Soup
A lighter, roux-free twist on a Cajun classic that uses green lentils as a natural thickener. This hearty soup features the 'Holy Trinity' of aromatics along with andouille sausage, chicken, and ham for a deeply savory, protein-packed meal that captures the authentic spice profile of Louisiana without the heavy fat content.
Prep
15m
Cook
80m
Total
95m
Serves
6
Method
- 01
Toss the cut-up andouille sausage into a dry soup pot over medium heat. Cook, stirring occasionally, for a few minutes until the fat renders and the sausage starts to brown.
Watch · 0:27
- 02
Add olive oil to the pot if there isn't enough rendered fat, then stir in the 'Holy Trinity' (onions, green pepper, and celery) with a big pinch of salt. Sauté until the vegetables soften and the onions become translucent.
Watch · 1:05
- 03
Stir in the paprika, cumin, black pepper, thyme, oregano, and bay leaf. Cook for about 2 minutes to toast the spices, then pour in the chicken stock. Increase heat to high to bring the liquid to a simmer.
Watch · 1:54
- 04
Add the chicken thigh pieces, cubed ham, and sliced okra. Adjust the heat to medium-low to maintain a gentle simmer and cook for 10 minutes to give the proteins a head start.
Watch · 3:10
- 05
Stir in the rinsed green lentils. Simmer, stirring occasionally, for about 1 hour or until the lentils are beautifully tender and the soup has thickened slightly. Do not stop until the lentils are completely soft.
Watch · 4:06
- 06
Add the Worcestershire sauce, hot sauce, parsley, and most of the green onions. Stir and cook for another 2 minutes. Taste and adjust seasoning with additional salt, heat, or stock as needed.
Watch · 5:25
- 07
Ladle the soup into bowls. Serve with a scoop of steamed jasmine rice and garnish with remaining green onions and a sprinkle of cayenne pepper.
Watch · 6:05
From Chef John
“If it's a vegetable or an herb or a protein, it will gumbo.”
“The only way to screw this soup up is to undercook the lentils.”
“I like my soup to eat like a meal.”