French lentil and cajun sausage Soup

It’s cold outside and all I am craving is some yummy soul warming soup. Lentils are one of my favorite legumes to cook. I have used lentils to make veggie burgers, hearty salads, and yes, soup. Now, here’s the deal my husband is from New Orleans and creole and Cajun recipes flow through this house almost every day. I love my food to be full of flavor and not loads of salt. This dish is seasoned by the cajun sausage and some Old Bay seasoning. There is so much flavor in the sausage, you don’t need to use a lot of the old bay or salt, to get the perfect balance of flavor. I added some thyme and bay leaf and it’s the bees knees. I love the serve this dish with French bread and glass of pinot noir. You can also use plant based sausage, FieldRoast has a spicy sausage that would go well with this, or you can use a full pork or chicken cajun sausage, if you prefer. If you use the plant based sausage, brown up the sausage separately and toss it in a few minutes before the soup is done. Plant based sausage is just that, plants, so it can crumble easily. This is an excellent winter month soup. I truly believe this will warm you and your family up on those cold winter nights and as always, remember to Set the Table with Love.


  • 8 cups low sodium organic chicken broth
  • 1 1/2 cups dried French green lentils
  • 2 tablespoons olive oil
  • 1/3 cup celery, chopped
  • `1/3 cup onions, chopped
  • 1/3 cup carrots, peeled and chopped
  • 2-3 cajun sausage links, halved and chopped into 1/2 inch pieces
  • 2 fresh thyme leaves
  • 1 large bay leaf
  • 1 teaspoon Old
  • 1 teaspoon Old Bay seasoning, to taste


  1. Cook French lentils according to packaging. Once cooked, drain and set aside. Do not overcook, this will leave your lentils mushy remember they will cook for another 15 minutes.
  2. Heat oil in a dutch oven or pot, over medium heat. Add onion, carrots and celery. Sauté until onions are slightly translucent and celery and carrots are slightly tender, about 3-4 minutes. They will continue to cook in the last 15 minutes.
  3. Add sausage and sauté until the sausage is lightly browned, then stir in thyme, and Old Bay seasoning. Add lentils and chicken broth, stirring and mixing the broth into the soup to deglaze the pan. Taste and adjust seasoning as needed. Cover and simmer for about 15- 20 minutes. Taste and adjust seasoning, if needed. Remove the bay leaf, bowl and Enjoy!

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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