I always keep several boxes of Zatarain’s jambalaya in my pantry because it’s an easy meal to make and can be adapted easily by adding onions, peppers, zucchini, shrimp, and/or sausage. But occasionally, I’m not in the mood for jambalaya but I still want a New Orleans-inspired dish that incorporates Andouille sausage. And that’s where this soup comes in! As per usual, it’s less of a recipe and more unmeasured inspiration. As I always say, soups are hard to fu mess up 
- Onion, chopped
- Diced canned tomatoes
- Lentils, washed
- Broth, vegetable or chicken
- Cajun seasoning {pre-mixed or homemade}
- Fully cooked Andouille sausage, chopped
Place uncooked lentils in a medium sized pot and cover with cold water {use a 2 to 1 ratio of water to lentils}. Add chopped onion. Bring to a boil over medium-high heat. Reduce to low and simmer until the lentils are tender. Add broth, cajun seasoning, diced tomatoes, and sausage; simmer until lentils are completely cooked and flavors are well-blended.
Save it for a rainy day or throw caution to the wind and eat it on the hottest day of the summer
