Lentil, Kale, Chicken Sausage and Rice Soup
2
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
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
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.
Add the remaining oil, then the carrots, celery, onion, salt, thyme, cumin, and chili powder. Sauté for about 10 minutes.
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).
Add the chopped greens, and cook just until tender.
Ingredients
½ pound chicken sausage, Italian flavored¼ 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