# What you need:
→ Meats
01 - 14 oz smoked sausage (such as andouille or kielbasa), sliced
→ Legumes
02 - 1 1/4 cups dried brown or green lentils, rinsed
→ Vegetables
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 large carrot, diced
08 - 1 jalapeño, seeded and finely chopped (optional)
09 - 14 oz canned diced tomatoes
→ Liquids
10 - 4 cups low-sodium chicken or vegetable broth
11 - 2 tablespoons tomato paste
→ Spices & Seasonings
12 - 2 teaspoons chili powder
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon cayenne pepper (optional)
17 - 1/2 teaspoon salt, plus more to taste
18 - 1/4 teaspoon black pepper
→ Garnishes
19 - Chopped fresh cilantro (optional)
20 - Sliced green onions (optional)
21 - Sour cream or Greek yogurt (optional)
# How to make it:
01 - Heat a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until evenly browned, about 5 minutes. Remove sausage and set aside, leaving the rendered fat in the pot.
02 - Add diced onion, minced garlic, red and green bell peppers, carrot, and jalapeño if using, to the pot. Sauté until vegetables soften, about 5 minutes.
03 - Stir in chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until spices release their aroma.
04 - Add tomato paste to the pot and cook for an additional minute, stirring constantly to blend flavors.
05 - Pour in diced tomatoes, broth, and rinsed lentils. Stir thoroughly to combine. Bring mixture to a boil, then reduce to a gentle simmer.
06 - Cover the pot and simmer for 30 minutes, stirring occasionally until lentils are tender.
07 - Return browned sausage to the pot and simmer uncovered for 10 more minutes, allowing flavors to meld. Adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh cilantro, green onions, and a spoonful of sour cream or Greek yogurt if desired.
