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| Andouille, Mushroom, and Lentil Soup |
"Just threw it collectively one night and it was a smokey pleasure. Has fantastic flavor and is even higher day after today. Has a cut up pea-like soup texture, and the andouille offers it a nice little kick. You can use kielbasa instead if andouille is too highly spiced. Or, for a touch much less warmth, use chorizo."
Ingredients :
- 6 cups fowl broth
- three cups break up lentils
- four andouille sausage hyperlinks, cut into cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- half teaspoon ground turmeric
- 2 (10 ounce) applications cremini mushrooms, coarsely chopped
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 35M |
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- Combine bird broth, lentils, sausage, cumin, chili powder, and turmeric in a huge pot; bring to a boil, lessen warmth to low, and simmer till the lentils are smooth, 15 to twenty mins.
- Stir mushrooms into the broth mixture; hold cooking until the mushrooms are gentle, approximately 10 minutes extra.
Notes :
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