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.