Andouille, Mushroom, and Lentil Soup

4.8
(13)

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.

5
5
5
5
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings

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

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.

Nutrition Facts (per serving)

389 Calories
5g Fat
58g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 389
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 130mg 6%
Total Carbohydrate 58g 21%
Dietary Fiber 16g 56%
Total Sugars 2g
Protein 30g
Vitamin C 0mg 2%
Calcium 46mg 4%
Iron 7mg 36%
Potassium 861mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.