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Lentil, Sausage, and Rice Soup




Source of Recipe


Internet


List of Ingredients




1 TBLSP. olive oil
1 medium onion
4 cloves garlic, minced (2 tsp.)
2 large carrots, diced
1 tsp. fennel seeds
1/2 pound sweet or hot Italian chicken or turkey sausage, removed from casing
2 bay leaves
12 cups chicken stock
1 cup uncooked lentils, rinsed
1/2 cup brown rice
10 ounces fresh spinach, washed and stemmed, or 5 ounces frozen spinach, thawed and excess moisture squeezed out
1/8 cup minced fresh basil



Recipe



Heat the olive oil in a large sauce pot over medium heat; add the onion, garlic, carrots, and fennel;cook until soft and golden, about 5 minutes. Add the raw sausage and cook over medium heat for 3 minutes, stirring often to break up the sausage. Add the bay leaves and stock. Bring the soup to a boil; reduce the heat to a simmer. Add the lentils and rice. Simmer uncovered for about 45 minutes, or until the lentils and rice soften.

Add the fresh spinach during the last 5 minutes of cooking (Add the frozen spinach during the last 15 minutes of cooking). Add the fresh basil when the soup has finished cooking.

Serves 6-8

Lentils cook quickly and don't need to be soaked. We use brown lentils because they hold their shape in this blend of basmati rice, root vegetables and smoky sausage. You may make a vegetarian version of this soup by leaving out the sausage and substituting vegetable broth for the chicken broth.