The Humpherys Family

Sausage Lentil Rice Soup

Source  Internet
Recipe Added:  3/19/2015
1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced (2 tsp )
2 large carrots, diced
1 tsp fennel seeds
1 lb sweet Italian sausage
2 bay leaves
12 cups chicken broth
1 cup brown lentils, rinsed
1 cup brown rice, (uncooked regular, not instant or quick)
10-12 oz fresh baby spinach (2 6-oz bags)
Heat oil in a large stock pot over medium heat. Add onion, garlic, carrots, and fennel. Cook until soft and golden, about 5 minutes. Add sausage and cook over medium heat, stirring and breaking up until browned. Add bay leaves and chicken broth. Cover and bring the soup to a boil.

Reduce heat to a simmer and add lentils and rice. Simmer uncovered until the lentils and rice are cooked, about 20-30 minutes. Check for desired tenderness at 20 minutes and add time as needed. Skim off any foam or fat that collects on the surface. Remove bay leaves and add the spinach during the last 5 minutes of cooking. It will wilt quickly as it is stirred into the hot soup. Sprinkle each serving with fresh basil and romano cheese.
Notes
Serve with a crusty bread.
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