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| Andouille, Mushroom, and Lentil Soup |
"Just threw it together one evening and it was a smokey satisfaction. Has superb taste and is even better the next day. Has a cut up pea-like soup texture, and the andouille gives it a pleasing little kick. You can use kielbasa instead if andouille is just too spicy. Or, for a touch much less heat, use chorizo."
Ingredients :
- 6 cups chicken broth
- three cups split lentils
- four andouille sausage links, reduce into cubes
- 1 half teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon floor turmeric
- 2 (10 ounce) applications cremini mushrooms, coarsely chopped
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 35M |
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- Combine hen broth, lentils, sausage, cumin, chili powder, and turmeric in a large pot; carry to a boil, lessen heat to low, and simmer until the lentils are gentle, 15 to 20 minutes.
- Stir mushrooms into the broth aggregate; retain cooking until the mushrooms are smooth, approximately 10 mins more.
Notes :
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