Best 7 Andouille Mushroom And Lentil Soup Recipes

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Indulge in a symphony of flavors with our Andouille Mushroom and Lentil Soup, a hearty and comforting dish perfect for chilly days. This savory soup combines the smoky andouille sausage, earthy mushrooms, and tender lentils in a rich and flavorful broth. The addition of fresh vegetables like carrots, celery, and onions adds a delightful crunch and sweetness, while the herbs and spices infuse the soup with a tantalizing aroma. The recipe also includes instructions for making homemade croutons, which add a crispy texture and extra flavor to each spoonful. Whether you prefer a vegetarian or meat-based soup, we have you covered with our alternative recipes. Our Vegetarian Lentil Soup offers a hearty and flavorful option, while our Italian Sausage and Lentil Soup adds a touch of Italian flair to the classic combination. And for those who love a creamy and indulgent soup, our Creamy Mushroom and Lentil Soup is a must-try. With a variety of recipes to choose from, you're sure to find the perfect lentil soup to warm your heart and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH LENTIL AND MUSHROOM SOUP



French Lentil and Mushroom Soup image

This simple French Lentil and Mushroom Soup recipe is simmered with a cozy blend of veggies, herbs and greens. It's healthy yet hearty, naturally vegan and gluten-free, and total French-inspired comfort food.

Provided by Ali

Time 1h

Number Of Ingredients 13

1 tablespoon olive oil
2 large leeks (white and light green parts only), halved and sliced*
2 celery stalks, diced
1 pound baby bella mushrooms, sliced
5 large cloves garlic
2/3 cup dry white wine
8 cups vegetable stock
4 sprigs fresh thyme*
2 bay leaves
2 cups French lentils, rinsed and drained
3 large handfuls of baby spinach (or chopped kale or collard greens)
2 tablespoons balsamic vinegar
fine sea salt and freshly-cracked black pepper

Steps:

  • Heat the olive oil in a large stockpot over medium-high heat. Add the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
  • Add in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
  • Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
  • Serve the soup warm,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine), and enjoy!

MUSHROOM AND LENTIL SOUP



Mushroom and Lentil Soup image

I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.

Provided by rosemere

Categories     Lentil

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 large onion, chopped
1 tablespoon olive oil
5 cups stock
8 ounces mushrooms, sliced
1 carrot, diced
1/2 cup dried lentils
1 teaspoon dried rosemary
1 bay leaf

Steps:

  • Use a 3 quart saucepan over medium heat.
  • Saute the onions in the oil til lightly browned, about 12 minutes.
  • Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
  • Bring to boil.
  • Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
  • Discard the bay leaf.

Nutrition Facts : Calories 99.5, Fat 2.6, SaturatedFat 0.4, Sodium 11, Carbohydrate 14.3, Fiber 6, Sugar 2.6, Protein 5.7

MUSHROOM AND LENTIL SOUP



Mushroom And Lentil Soup image

Thanks to rich lentils and meaty mushrooms, this vegetarian soup still has all the stick-to-your-ribs heartiness of beef stew.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
5 small carrots, diced small
1 medium red onion, diced small
4 garlic cloves, minced
3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
Coarse salt and ground pepper
9 sprigs thyme
3/4 pound brown lentils (1 3/4 cups)
2 tablespoons soy sauce
2/3 cup nonfat plain Greek yogurt, for serving

Steps:

  • In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
  • Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

Nutrition Facts : Calories 452 g, Fat 8 g, Fiber 29 g, Protein 28 g, SaturatedFat 1 g

LENTIL SAUSAGE SOUP



Lentil Sausage Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

LENTIL SOUP WITH ANDOUILLE SAUSAGE



Lentil Soup with Andouille Sausage image

Make and share this Lentil Soup with Andouille Sausage recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

4 1/2 cups chicken stock or 4 1/2 cups canned chicken broth
4 1/2 cups beef stock or 4 1/2 cups canned beef broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
1/2 lb andouille sausage, casing removed,halved lengthwise,cut into 1/2 inch pieces
2 teaspoons dried thyme
1 teaspoon creole seasoning
salt and pepper

Steps:

  • Combine both stocks and lentils in a large pot.
  • Over high heat, bring to a boil.
  • Reduce heat, cover and simmer for 30 minutes.
  • In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
  • Remove seeds from skillet.
  • Heat oil in same skillet over medium heat.
  • Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
  • Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
  • Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
  • Season soup to taste with salt and pepper.

Nutrition Facts : Calories 427.7, Fat 18.1, SaturatedFat 5.2, Cholesterol 27, Sodium 1397.2, Carbohydrate 39.2, Fiber 15.6, Sugar 5, Protein 26.6

LENTIL SOUP WITH ANDOUILLE SAUSAGE



Lentil Soup with Andouille Sausage image

Categories     Soup/Stew     Herb     Pork     Vegetable     Mardi Gras     Back to School     Dinner     Lunch     Sausage     Lentil     Fall     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

4 1/2 cups chicken stock or canned low-salt chicken broth
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning

Steps:

  • Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
  • Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
  • Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
  • Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

LENTIL SOUP WITH VEGETABLES AND ANDOUILLE SAUSAGE



Lentil Soup With Vegetables and Andouille Sausage image

Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. It doesn't take as long as some of my other soup recipes, but is every bit as good. I created this on a cold and rainy Portland, Oregon day, and served it with warm sliced baguette. Excellent!

Provided by E. J. Hilden

Categories     Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans lentils
5 medium onions
9 garlic cloves
2 tablespoons ground cumin
1 lb dry lentils
2 tablespoons ham soup base
1 1/2 lbs andouille sausages
3 carrots
4 stalks celery
1 1/2 cups frozen green beans
1 cup frozen broccoli
2 tablespoons vegetable oil
salt and pepper

Steps:

  • Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
  • Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
  • Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
  • Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
  • Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
  • After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
  • The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.

Nutrition Facts : Calories 472.9, Fat 18.8, SaturatedFat 5.9, Cholesterol 32.4, Sodium 717, Carbohydrate 48.5, Fiber 19.7, Sugar 5.9, Protein 28.7

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful andouille sausage, and high-quality lentils will make a big difference in the final flavor of the soup.
  • Don't skip the browning step: Browning the andouille sausage and mushrooms adds depth of flavor to the soup.
  • Use a variety of lentils: Using a mix of lentils, such as brown, green, and red lentils, will give the soup a more interesting texture and flavor.
  • Add plenty of herbs and spices: Herbs such as thyme, rosemary, and sage, and spices such as paprika, cumin, and chili powder, will add a lot of flavor to the soup.
  • Let the soup simmer: Simmering the soup for at least 30 minutes will allow the flavors to meld together and develop.
  • Serve with your favorite toppings: Serve the soup with a dollop of sour cream, a sprinkling of grated Parmesan cheese, or a slice of crusty bread.

Conclusion:

This andouille mushroom and lentil soup is a hearty, flavorful, and satisfying meal that is perfect for a cold winter day. It is also a relatively easy soup to make, and it is a great way to use up leftover andouille sausage. So next time you are looking for a delicious and easy soup recipe, give this one a try. You won't be disappointed!

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