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Andouille, Mushroom, and Lentil Soup Recipe

Recipe by: heatherose

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In35 m
  • 1Combine 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.
  • 2Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more.
Ingredients
  • 6 servings
  • 404 cals
  • 6 cups chicken broth
  • 3 cups split lentils
  • 4 andouille sausage links, cut into cubes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 2 (10 ounce) packages cremini mushrooms, coarsely chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    404
    20%
  • Fat:
    5.1
    8%
  • Carbs:
    58.5
    19%
  • Protein:
    31.3
    63%
  • Cholesterol:
    10
    3%

Based on a 2,000 calorie diet

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