Andouille, Mushroom, and Lentil Soup
Ingredients35 m servings 389 cals
- 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.
- Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more.
Per Serving: 389 calories; 4.6 g fat; 57.5 g carbohydrates; 30.3 g protein; 5 mg cholesterol; 130 mg sodium. Full nutrition
ReviewsRead all reviews 5
So glad I tried something new, this was delicious! I used raw Andouille, so I started off by crumbling and browning the sausage, then removing it from the pot. I like a lot of veggies, so I saut...
Warming soup for cold weather. My changes to original recipe: Made broth from turkey drumsticks so I added meat to soup, as well as carrot and onion.
I had chicken Andouille sausage which wasn't spicy enough. Next time I will use my usual hot Andouille sausage. Added some cayenne for heat. Will make this again. Enjoyed the soup!
I used kielbasa instead of andouille and sauted carrots and onions with the mushrooms before adding to the soup. Oh my goodness! So good!!