BCL - Andouille, Mushroom, and Lentil Soup Popular Recipes

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Andouille, Mushroom, and Lentil Soup

"Just threw it together one evening and it become a smokey pleasure. Has first-rate flavor and is even higher day after today. Has a cut up pea-like soup texture, and the andouille gives it a pleasing little kick. You can use kielbasa rather if andouille is just too highly spiced. Or, for a touch less warmth, use chorizo."

Ingredients :

• 6 cups fowl broth
• 3 cups cut up lentils
• four andouille sausage hyperlinks, reduce into cubes
• 1 half teaspoons floor cumin
• 1 teaspoon chili powder
• half of teaspoon ground turmeric
• 2 (10 ounce) packages cremini mushrooms, coarsely chopped

Instructions :

Prep : 10M	Cook : 6M	Ready in : 35M

• Combine fowl broth, lentils, sausage, cumin, chili powder, and turmeric in a massive pot; deliver to a boil, lessen warmness to low, and simmer until the lentils are soft, 15 to twenty mins.
• Stir mushrooms into the broth combination; keep cooking until the mushrooms are soft, about 10 minutes more.

Notes :

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