I love this soup as a great fall and winter time lunch. I make it in a big batch and divide up servings into plastic bags (that are meant for the freezer) and freeze them. This soup is super yummy but also filling and pretty healthy.
I usually add more chicken stock and kale to stretch this into as many servings as I can.
Here is the original recipe: http://www.kalynskitchen.com/2010/11/crockpot-recipe-for-double-lentil.html
Enjoy!!
Recipe:
Double Lentil, Sausage, Brown Rice, and Spinach Soup
(Makes about 6 servings; recipe created by Kalyn.)
I used a 3.5-Quart Crock-Pot Slow Cooker
for this recipe.1/2 onion, diced very small
1 carrot, diced very small
2 large stalks celery, diced very small
1 T olive oil
1 T minced garlic (from a jar, use less if fresh garlic)
1 tsp. dried thyme
1 tsp. Spike seasoning
3 links pre-cooked chicken or turkey sausage, diced in 1/4-1/2 inch pieces (I used Aidell's Artichoke and Garlic Chicken Sausage)
1 can petite dice tomatoes with juice
6 cups chicken stock (or 4 cans chicken broth)
1/4 cup brown lentils
1/4 cup red lentils
salt and pepper to taste
1/4 cup long-grain brown rice (I like Uncle Ben's brown rice)
4 cups chopped fresh spinach
2 T balsamic vinegar
Dice onion, carrot and celery. Heat olive oil in heavy frying pan, add veggies and saute until starting to soften, about 3-4 minutes. Add garlic, thyme, and Spike Seasoning and saute about 2 minutes more, then add veggies to crockpot.
Add diced chicken sausage, canned tomatoes, chicken stock, brown lentils, red lentils, and salt and pepper to crockpot and cook on high about 3 hours (or until brown lentils are soft and red lentils are starting to dissolve.)
Add brown rice and chopped spinach and cook about 1 hour more. Stir in balsamic vinegar and cook 15 minutes. Serve hot, with Parmesan cheese if desired.
