Andouille, Mushroom, and Lentil Soup

Just threw it together one evening and it was a smokey delight. Has great flavor and is even better the next day. Has a split pea-like soup texture, and the andouille gives it a nice little kick. You can use kielbasa instead if andouille is too spicy. Or, for a little less heat, use chorizo.

Step: 1

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.

Step: 2

Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more.

Per Serving: 389 calories; protein 30.3g; carbohydrates 57.5g; fat 4.6g; cholesterol 5mg; sodium 130.4mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.