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Beef Andouille & Lentil Soup

Beef Andouille & Lentil Soup

This hearty dish will take your winter blues away. Full of protein & flavor & best served with fresh sourdough bread, we always recommend Main Street Grains (found only at Triple C) Take about an hour from start to finish and enjoy. 


  • 1 lb Triple C Beef Andouille
  • 1 onion, diced
  • 2 celery, chopped 3/4" pieces
  • 2 carrots, choped 
  • 3 cloves of garlic, minced
  • 2 tbs tomato paste 
  • 1/2 c. dry red wine 
  • 11/2 c. chicken broth 
  • Fresh thyme 
  • Fresh Rosemary 
  • 2 bay leaves 
  • A little salt and pepper


  • Cut andouille sausage in half inch pieces 
  • Soak the lentils 
  • Dice veggies 
  • Warm up your cast iron dutch oven & brown the Andouille in a little olive oil for about 5 minutes 
  • When done remove Andouille and set aside for later 
  • Saute vegetables and garlic until soft and fragrant 
  • Add tomato paste and stir
  • Add 1/2 c. wine and stir for a few minutes 
  • Drain Lentils & add lentils to the dutch oven 
  • Add salt, pepper, bay leaf, and fresh herbs 
  • Add broth & stir 
  • Bring to a boil & then reduce heat and cover 
  • Simmer until lentils are tender 
  • Stir every once in a while and add water if needed 
  • Add Beef Andouille bak in and simmer for a few more minutes 

There is some serious flavor in this! Warm up on these winter nights and share with family and friends. 

Made with love 

- Corie 

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