Lentil, Kale, Chicken Sausage and Rice Soup
Makes
2
servings
Family friendly with delicious flavors, this soup is one of our favorite ways to stretch chicken sausage.
Meal Type
Budget Friendly
Entrees
Salads & Soups
Diet Type
Gluten-Free
Ingredients
½ pound chicken sausage, Italian flavored
¼ cup olive oil
2 carrots, diced fine
2 ribs celery, diced
1 large yellow onion, chopped fine
1 ½ teaspoons sea salt
1 teaspoon thyme
1 teaspoon cumin seeds
1 tablespoon mild red chili powder like ancho
8 cups chicken stock
1 cup long grain brown rice, rinsed
¾ cup brown lentils, rinsed
1 small bunch of kale, cut into bite size pieces
¼ cup olive oil
2 carrots, diced fine
2 ribs celery, diced
1 large yellow onion, chopped fine
1 ½ teaspoons sea salt
1 teaspoon thyme
1 teaspoon cumin seeds
1 tablespoon mild red chili powder like ancho
8 cups chicken stock
1 cup long grain brown rice, rinsed
¾ cup brown lentils, rinsed
1 small bunch of kale, cut into bite size pieces
1
Remove sausage from casings. Heat 2 tablespoons of the oil in a 5 quart soup pot. Add the sausage, and cook until it is browned. Transfer to a plate.
2
Add the remaining oil, then the carrots, celery, onion, salt, thyme, cumin, and chili powder. Sauté for about 10 minutes.
3
Add the sausage, chicken stock, brown rice and lentils. Bring to a boil, and then reduce heat to medium-low and cook, partially covered, stirring occasionally until the rice and lentils are tender (45 minutes).
4
Add the chopped greens, and cook just until tender.