Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes Green Lentil “Gumbo” Soup 4.9 (10) 9 Reviews 6 Photos We're making green lentil "gumbo" soup with the same things we put in gumbo, except the signature roux. This delicious soup is gluten-free, dairy-free, and much lower in fat, and the lentils act as the thickener. The best part is that it has all the gumbo flavor you love. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 21, 2023 Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 1 hr 20 mins Total Time: 1 hr 40 mins Servings: 6 Jump to Nutrition Facts Jump to recipe When the calendar flips to fall and the weather starts to cool down, I always get a wave of requests for hearty soups and stews. This is an always-welcomed annual occurrence. One such request was for an updated lentil soup recipe, which is what I was brainstorming when the idea for Green Lentil “Gumbo” Soup came to mind. I’ll often have some type of food show on the TV as I work, mostly as background noise, but once in a while something will catch my eye that eventually inspires a video. This time it was a PBS show featuring Dooky Chase’s famous Gumbo z'herbes. This Holy Thursday dish is legendary (and one day I’ll share a version), but after watching, I decided to try a lentil soup featuring the ingredients and flavor profile of a classic gumbo. It turned out to be incredible. Using lentils to thicken the soup instead of a “roux” made for something much lighter, yet still very satisfying and comforting. Just like when making regular gumbo, you can (and should!) adjust the ingredients to your tastes. But no matter what you use, be careful not to salt the soup until the lentils are tender. A salty broth can toughen beans and lentils, so wait until almost the end to adjust. Other than that, not much can go wrong, and if you like lentil soup and/or gumbo, I really do hope you give this a try soon. Enjoy! More recipes: Try the latest and greatest recipes from Chef John! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 8 ounces andouille sausage, cut into 1/4-inch cubes 2 tablespoons olive oil 1 cup diced onion 1 cup diced green bell pepper 2/3 cup diced celery 1/4 teaspoon kosher salt, plus more to taste 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1 bay leaf 6 cups no-salt or low-sodium chicken broth 8 ounces chicken thighs, cut into small pieces 4 ounces smoked ham, diced 3/4 cup sliced fresh or frozen okra 1 cup green lentils, rinsed 1 teaspoon Worcestershire sauce 1/2 teaspoon Louisiana-style hot sauce 1/4 cup chopped Italian parsley 1/3 cup sliced green onions 2 cups cooked white rice (optional) 1/3 cup sliced green onions, or as needed 1/8 teaspoon cayenne pepper, or to taste Directions Add andouille to a dry soup pot and place over medium heat. Cook, stirring, until sausage begins to brown, a few minutes. Add all the olive oil, unless a lot of fat was rendered from the sausage, in which case adjust the amount of oil added. Add onion, green pepper, celery, and 1/4 teaspoon salt. Cook, stirring, until onions turn translucent, about 5 minutes. Add paprika, cumin, black pepper, thyme, oregano, and bay leaf. Cook, stirring, for 2 minutes more. 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. Cook’s Note For nice tender lentils, do not use a salted broth, or add any additional salt. This can prevent the lentils from getting tender. Once lentils have softened up near the end of the cooking time, more salt can be added to taste. Cook for 10 minutes, then stir in lentils. Simmer soup, stirring occasionally, until lentils are tender, about 1 hour. 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. Chef John I Made It Print Nutrition Facts (per serving) 374 Calories 23g Fat 20g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 374 % Daily Value * Total Fat 23g 29% Saturated Fat 6g 32% Cholesterol 76mg 25% Sodium 704mg 31% Total Carbohydrate 20g 7% Dietary Fiber 5g 17% Total Sugars 5g Protein 26g 52% Vitamin C 28mg 31% Calcium 74mg 6% Iron 3mg 19% Potassium 870mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.