Andouille, Mushroom, and Lentil Soup

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heatherose 0

"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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Ingredients

35 m servings 404 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

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