Hearty Lentil Soup with Sausage and Sweet Paprika
Let’s Eat the World · Provencal Recipes · Soup · Taste
This warm soup almost begs for autumn weather that season in Provence when morning takes just a bit longer to wake up. There is often a dense, dew-fog layer when you awake and it’s the time of year when you should carry a jacket or sweater – just in case. This recipe for lentil soup with sausage, lots of vegetables and a hint of sweet paprika is a filling meal for lunch or dinner. Bundle up and enjoy the change of seasons.
For more delicious French-inspired recipes, explore the full Cook’n With Class recipe directory. If you share one of these recipes on social media, use this hashtag #AlwaysCooknWithClass so we can see what you made.
Sign-up for a Cook’n with Class hands-on cooking class in Uzès or our original location in Paris. Use this code – PERFPROV10 – when you book to get 10% off on any regular workshop or culinary week it’s a vacation for food lovers.
More Fall Soups:
Butternut Squash Soup with Mushrooms and Hazelnuts
Roasted Carrot Soup
Pumpkin and Jerusalem Artichoke Soup with a dash of Clementine
Bouillabaisse with Champignons de Saison
Lentils and Sausage with Sweet Paprika Soup
This soup is a filling bowl of delicious flavours. It is easy to prepare, and can definitely be made in advance. Serve with fresh bread and a red wine from Provence.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine French, Provencal
- 100 grams green lentils
- 2 large potatoes
- 2 carrots
- 1 medium onion
- 1 garlic clove
- 2 Sausages Saucisse de Toulouse or Italian
- salt and pepper
- 1 tbsp sweet paprika
- 2 litres (~ 2 quarts) chicken broth
- sprig thyme
- 1 bay leaf
- 2 tbsp parsley chopped
- 1 branch celery
- 2 tbsp olive oil
Chop the onion, garlic, celery, carrot and sear them in a large pot with olive oil on medium heat for a few minutes.
Add the sausage previously cut in big chunks, and continue searing in the saucepan for 2 to 3 minutes, add the lentils, potatoes, parsley, and the broth.
Add salt, pepper, and paprika.
Add thyme, 1 bay leaf and cook until the lentils are tender but not falling apart (about 45 minutes on a simmer)
Serve hot with fresh, crusty bread.
Please share this with friends and family.
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Christine van der Linden ·
Explore ·
Hans Zeegers ·
Provencal Recipes ·
Villages Towns and Cities
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
Continue Reading
David Scott Allen ·
Main Course ·
Poultry ·
Provencal Recipes ·
Taste
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
Continue Reading
Let’s Eat the World
Let’s Eat The World - Culinary Experiences for Travel Lovers
Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.
In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.
In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.
Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.
Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.
Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!
No Comment