Andouille, Mushroom, and Lentil Soup
6 cups chicken broth
3 cups split lentils
4 andouille sausage links
cut into cubes
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground turmeric
2 (10 ounce) packages cremini mushrooms
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.
Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more.
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