Andouille, Mushroom, and Lentil Soup

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 404 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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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  • Prep

  • Cook

  • Ready In

  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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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.

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