Andouille, Mushroom, And Lentil Soup Recipe

Recipe By Slurrp

This Andouille, Mushroom, and Lentil Soup is a hearty and flavorful dish that combines the smoky and spicy flavors of andouille sausage with earthy mushrooms and nutritious lentils. The soup is simmered to perfection, allowing the flavors to meld together and create a comforting and satisfying meal. Serve it with crusty bread for a complete and delicious dinner.

3.6
23 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Andouille, Mushroom, And Lentil Soup
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ingredients serve

Ingredients for Andouille, Mushroom, And Lentil Soup Recipe

  • 0.17 tablespoon Olive Oil
  • 1.33 ounce Andouille Sausage, Diced
  • 0.17 Onion, Chopped
  • 0.33 Carrots, Chopped
  • 0.33 Celery Stalks, Chopped
  • 1.33 ounce Mushrooms, Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 cup Dried Lentils
  • 0.67 cup Chicken Broth
  • 0.33 Bay Leaves
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Black Pepper
  • 0.17 teaspoon Dried Thyme
  • as per your need Fresh Parsley, For Garnish

Directions: Andouille, Mushroom, And Lentil Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add diced andouille sausage and cook until browned.
  • STEP 2.Add chopped onions, carrots, and celery to the pot and cook until vegetables are softened.
  • STEP 3.Stir in sliced mushrooms and minced garlic, and cook for a few more minutes until mushrooms are tender.
  • STEP 4.Add dried lentils, chicken broth, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes or until lentils are tender.
  • STEP 5.Season with salt, pepper, and thyme. Remove bay leaves before serving.
  • STEP 6.Garnish with fresh parsley and serve hot with crusty bread.

Cooking Tips

  • For a spicier soup, use spicy andouille sausage.
  • Feel free to add other vegetables like bell peppers or spinach for extra flavor and nutrition.
  • If you prefer a thicker soup, blend a portion of the cooked lentils before adding them back to the pot.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop or in the microwave until heated through.
  • Serve the soup as a main course with a side salad or as a starter for a larger meal.
Nutrition
value
204
calories per serving
6 g Fat33 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    33g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    33g
  • Fiber
    < 1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    < 1mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    < 1mg
  • Phosphorus
    202mg
  • Selenium
    29mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp