Cook'n with ClassProvencal RecipesSoupTaste: Food & Drink

Hearty Lentil Soup with Sausage and Sweet Paprika

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

Lentil Sausage Sweet Paprika Soup Cook'n with Class
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.
Lentil Sausage Sweet Paprika Soup Cook'n with Class
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.
Servings Prep Time
6people 15minutes
Cook Time
45minutes
Servings Prep Time
6people 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Chop the onion, garlic, celery, carrot and sear them in a large pot with olive oil on medium heat for a few minutes.
  2. 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.
  3. Add salt, pepper, and paprika.
  4. Add thyme, 1 bay leaf and cook until the lentils are tender but not falling apart (about 45 minutes on a simmer)
  5. Serve hot with fresh, crusty bread.

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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

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