Andouille, Mushroom, and Lentil Soup

Ingredients

• 6 cups chicken broth
• 3 cups split lentils
• 4 andouille sausage links, cut into cubes
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 2 (10 ounce) packages cremini mushrooms, coarsely chopped

Directions

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.

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