Lentil and Brown Rice Soup with Andouille Sausage

total time:: 1 hr , 15 minutes

Serves 6-8

This soup is so good, it will startle your taste buds! Rich and delicious, it is great for those cold winter months. I make my own chicken broth, but feel free to use the canned (or boxed) low-salt broth.

ingredients

4 1/2 cups canned low-salt chicken broth
4 1/2 cups canned beef broth
1 cup dried lentils
1/3 cup brown rice
2 teaspoons fennel seeds
2 tablespoons olive oil
1 celery stalk, chopped
1 carrot, peeled and chopped
1 medium onion, peeled and chopped
4 cups kale or other dark greens, chopped
6 ounces andouille sausage, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves or 1 teaspoon dried

directions

1
Combine chicken broth, beef broth, lentils and brown rice (rinsed in fresh water before adding to broth) in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
2
Meanwhile, heat medium skillet over medium heat. Add fennel, saute until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
3
Heat olive oil in same skillet over medium heat. Add celery, carrot and onion; saute until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, thyme and sausage to skillet, stirring to combine, and turn off heat.
4
When broth has simmered for 30 minutes, add vegetable mixture and chopped kale to soup. Cover and simmer, stirring occasionally, about 45 minutes. Season to taste with salt.

notes

This soup can also be made in a slow cooker. Combine all ingredients in the cooker and cook on low for about 8 hours, or until the lentils, rice and vegetables are tender. Other sausages are also good in this soup.

Source: Violet Laber