Andouille, Mushroom, and Lentil Soup

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 389 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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