Brown Rice, Lentil, and Spinach Soup Recipe | SAVEUR

Brown Rice, Lentil, and Spinach Soup

André Baranowski

Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.

Brown Rice, Lentil, and Spinach Soup
Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.
serves 6-8

Ingredients

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

Instructions

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.
Add carrots, celery, and onions, along with cumin, thyme, and chile de árbol. Cook, stirring, until lightly browned, 10–15 minutes. Add reserved sausage, chicken broth, rice, and lentils and season with salt and pepper to taste.
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.

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