Ingredients

• 8 ounces andouille sausage , cut into 1/4-inch cubes
• 2 tablespoons olive oil
• 1 cup onion
• 1 cup green bell pepper
• 0.67 cups celery
• 0.25 teaspoons kosher salt , plus more to taste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons dried thyme
• 0.25 teaspoons dried oregano
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 8 ounces chicken thighs , cut into small pieces
• 4 ounces smoked ham , diced
• 0.75 cups okra
• 1 cup lentils , rinsed
• 1 teaspoon orcestershire sauce
• 0.5 teaspoons hot sauce
• 0.25 cups chopped talian parsley
• 0.33 cups green onions
• 2 cups cooked white rice , optional
• 0.33 cups green onions , or as needed
• 0.13 teaspoons cayenne pepper , or to taste

Instructions

1. 1 Add andouille to a dry soup pot and place over medium heat. Cook, stirring, until sausage begins to brown, a few minutes.
2. 2 Add all the olive oil, unless a lot of fat was rendered from the sausage, in which case adjust the amount of oil added.
3. 3 Add onion, green pepper, celery, and 1/4 teaspoon salt. Cook, stirring, until onions turn translucent, about 5 minutes.
4. 4 Add paprika, cumin, black pepper, thyme, oregano, and bay leaf. Cook, stirring, for 2 minutes more.
5. 5 Stir in broth, raise heat to high, and bring to a simmer. Reduce heat to medium low and stir in chicken, ham, and sliced okra.
6. 6 Cook for 10 minutes, then stir in lentils. Simmer soup, stirring occasionally, until lentils are tender, about 1 hour.
7. 7 Stir in Worcestershire sauce, hot sauce, parsley, and green onions, and cook for another few minutes. Season to taste with salt. Serve with rice, more green onions, and a shake of cayenne.

Nutrition per serving