Lentil, Sausage, and Rice Soup


Short because I’m three posts behind (sorry!) – this was delicious.  It was rich and hearty but not heavy or greasy.  Didn’t taste nearly as healthy as it was, what with the spinach and the lentils and the brown rice.

  • Olive oil
  • 2 carrots, sliced into coins
  • 1 med onion, diced
  • 1 tsp ground fennel – if you want, you could also replace some of the chopped onion with chopped fresh fennel bulb
  • 4 links sweet Italian turkey sausage, removed from casing
  • 1 cup lentils, rinsed
  • 1/2 cup brown rice
  • 1 bag washed baby spinach
  • 8 cups chicken stock or water
  • 3 tbsp basil chiffonade (or just chop it up)
  • 2 bay leaves

Heat up the olive oil in a soup pot.  Add the carrots and onions and fennel, also salt & pepper to taste.  Add the sausage, breaking it up with a spoon.  Add the stock and the bay leaves, bring to a boil.  Add the lentils and rice, simmer about 45 minutes or until lentils and rice are cooked.  Add spinach, stir until just wilted.  Serve with a sprinkle of fresh basil.

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Dylan wouldn’t touch it with a ten-foot pole.  Don’t know why.  I thought it was delicious!

Reheats well too.

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  1. #1 by Amy on January 30, 2009 - 6:37 pm

    This is a lovely example of my favorite genre of soups – a bean + a starch + veg + a little meat + lots of flavors. I usually end up using much less meat, because I’m always improvising on the basic theme and using whatever bits and pieces I have on hand for flavor, and I find that having a good rich stock more than makes up for it. And you’re right – this kind of stuff is absurdly healthy for how good it all tastes!

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