Brown Rice, Lentil, and Spinach Soup

By cprzybyl

Ingredients

• 1 ⁄2 lb. sweet Italian sausage
• Heat 1⁄4 cup extra-virgin olive oil
• 2 carrots, finely chopped
• 2 ribs celery, finely chopped
• 1 large yellow onion, finely chopped
• 1 tsp. cumin seeds,
• 1 ⁄2 tsp. dried thyme
• 1 dried chile de ol
• 12 cups chicken broth
• 1 cup long-grain brown rice, rinsed
• 3 ⁄4 cup brown lentils, rinsed
• Kosher salt and freshly ground black pepper
• 1 ⁄2 lb. spinach, coarsely chopped

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Remove sausage from its casings. Heat oil in a 5-quart pot over medium-high heat; add sausage and cook, stirring and breaking it up into small pieces, until browned, about 6 minutes. Using a slotted spoon, transfer sausage to a plate.

2. Add carrots, celery, and onions, along with cumin, thyme, and chile de ol. Cook, stirring, until lightly browned, 1015 minutes. Add reserved sausage, chicken broth, rice, and lentils and season with salt and pepper to taste.

3. Bring to a boil, lower the heat to medium-low, and cook, partially covered, stirring occasionally, until rice and lentils are soft, about 45 minutes. Stir in spinach and cook until wilted, about 1 minute.
SERVES 6 8