Brown Rice, Lentil and Spinach Soup

Even though I live in the lentil capital of the world, I never cooked with lentils until a few weeks ago!  While I was browsing the Saveur magazine, one recipe looked really good.

The serving size is six.  Since I was not sure how the soup would turn out good, I decided to try with a smaller portion to reduce the risk of waisting the ingredients. 

Here is the recipe.

I kept the original amount for the vegetables (onion, carrots and celery)

INGREDIENTS

½ lb. sweet Italian sausage   → 1/4 lb.
¼ cup extra-virgin olive oil  → 1 tablespoon
2 carrots, finely chopped
2 ribs celery, finely chopped
1 large yellow onion, finely chopped
1 tsp. cumin seeds       → 1/2 teaspoon
½ tsp. dried thyme      → 1/4 teaspoon
1 dried chile de árbol   → I did not have it 
12 cups chicken broth  → I did not have it , I added 4 cups of water instead of 6 cups
1 cup long-grain brown rice, rinsed  → 1/2 cup short-grain brown rice (I didn't have long-grain kind)
¾ cup brown lentils, rinsed → 3/8 cup brown lentils
Kosher salt and freshly ground black pepper
½ lb. spinach, coarsely chopped


It was super easy to cook!  It was very hearty soup.  I will make it again (and again) for sure.