I’m a huge fan of meal-in-a-bowl soups and pastas. When I saw a feature on brown rice in Saveur, I was drawn to the recipe that combined so many good ingredients: brown rice, lentils, sausage and vegetables.
My adaptation has become a family favorite, a soup I’ve been known to eat for both lunch and dinner on the same day. If you can’t find spicy chicken sausage, add a pinch of red-pepper flakes. Also, if using Swiss chard, chop up the stems and sauté them with the onions, carrots, and celery.
| ||4 || Tbsp. extra-virgin olive oil |
| ||¾ || lb. bulk spicy Italian chicken sausage |
| ||1 || medium yellow onion, chopped |
| ||3 || carrots, peeled and chopped |
| ||3 || celery ribs, chopped |
| ||1 || tsp. cumin seeds |
| ||1 || tsp. fresh thyme (or ½ tsp. dried) |
| ||12 || cups water |
| ||1 || cup sweet brown rice, rinsed |
| ||¾ || cup green or brown lentils, rinsed |
| ||3 || Tbsp. tomato paste |
| ||10 || cups (2 to 3 bunches) loosely packed kale, Swiss chard, and/or spinach, destemmed and coarsely chopped |
| ||~ || Salt to taste |