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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."
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35 m servings 389 cals
Original recipe yields 6 servings

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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.

Nutrition Facts

Per Serving: 389 calories; 4.6 g fat; 57.5 g carbohydrates; 30.3 g protein; 5 mg cholesterol; 130 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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!!

Crimini Mushrooms are not common here, so just used white mushrooms. Liked it, and will make it again.