Andouille, Mushroom, and Lentil Soup recipe

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Ingredients

6 cups chicken broth
3 cups split lentils
4 andouille sausage links, cut into cubes
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground turmeric
2 (10 ounce) packages cremini mushrooms, coarsely chopped

Nutrition Info

388.5 calories
carbohydrate: 57.5 g
cholesterol: 5 mg
fat: 4.6 g
fiber: 15.7 g
protein: 30.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 130.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, lentils, sausage, cumin, chili powder, and turmeric in a large pot, bring to a boil, reduce heat to low, and simmer until the lentils are tender, 15 to 20 minutes.

  2. Stir mushrooms into the broth mixture, continue cooking until the mushrooms are tender, about 10 minutes more.

Recipe Yield

6 servings

Recipe Note

Just threw it together one evening and it was a smokey delight. Has great flavor and is even better the next day. Has a split pea-like soup texture, and the andouille gives it a nice little kick. You can use kielbasa instead if andouille is too spicy. Or, for a little less heat, use chorizo.

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