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Lentil and Rice Soup Experiment
Or, what happens when I am out of work four days running: I get creative in the kitchen.
3 hot Italian sausages
1-2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1/2 tsp chile de arbol (recipe called for cayenne, I didn't have any)
1 can (14 oz) diced tomatoes
1 tsp thyme
1 bay leaf
3 carrots, diced
6 cups stock (or 1 quart / ~4 cups stock plus water)
1 1/2 cup lentils
1 1/2 cup white rice
Get out the giant pot. Yes, the one that lives in your rubbermaid footrest. Rinse lentils and set aside in cold water. Chop onion. Remove sausage from casing and cook it in the pot exactly as if it were ground beef. Remove cooked sausage from the pot, but leave the grease. Add olive oil as necessary for sauteeing onions. Sautee onions until clear, or a little crisped if you're not paying attention, maybe 5 - 10 minutes. While the onion is going, mince garlic and dice carrots. When the onion is clear, add garlic, cumin, coriander, and chile de arbol, stirring and "toasting" until fragrant, about 30 seconds. Repeat with thyme, bay and tomatoes. Add carrots, cooked sausage, stock and soaked lentils. Cover. Add rice when the pot starts boiling, about 10 minutes later, and reduce heat to low. Cook until everything's soft, about an hour, stirring occasionally and keeping an eye on liquid levels. (I had to add a ridiculous amount of water: I lost count at three cups.) Serve warm, with salt and pepper.
Notes: this was an attempt to combine a bland recipe with rice with a spiced version of lentil soup. If I were going to do this again, I would either reduce the amount of rice and lentils, or I would try doubling the spices (except the garlic and chile de arbol - the chile was doubled, oh my dripping nose) and using more sausage. Also, the picture isn't great. Next time I must remember to remove the soup to an attractive bowl before trying to get a snapshot.
3 hot Italian sausages
1-2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1/2 tsp chile de arbol (recipe called for cayenne, I didn't have any)
1 can (14 oz) diced tomatoes
1 tsp thyme
1 bay leaf
3 carrots, diced
6 cups stock (or 1 quart / ~4 cups stock plus water)
1 1/2 cup lentils
1 1/2 cup white rice
Get out the giant pot. Yes, the one that lives in your rubbermaid footrest. Rinse lentils and set aside in cold water. Chop onion. Remove sausage from casing and cook it in the pot exactly as if it were ground beef. Remove cooked sausage from the pot, but leave the grease. Add olive oil as necessary for sauteeing onions. Sautee onions until clear, or a little crisped if you're not paying attention, maybe 5 - 10 minutes. While the onion is going, mince garlic and dice carrots. When the onion is clear, add garlic, cumin, coriander, and chile de arbol, stirring and "toasting" until fragrant, about 30 seconds. Repeat with thyme, bay and tomatoes. Add carrots, cooked sausage, stock and soaked lentils. Cover. Add rice when the pot starts boiling, about 10 minutes later, and reduce heat to low. Cook until everything's soft, about an hour, stirring occasionally and keeping an eye on liquid levels. (I had to add a ridiculous amount of water: I lost count at three cups.) Serve warm, with salt and pepper.
Notes: this was an attempt to combine a bland recipe with rice with a spiced version of lentil soup. If I were going to do this again, I would either reduce the amount of rice and lentils, or I would try doubling the spices (except the garlic and chile de arbol - the chile was doubled, oh my dripping nose) and using more sausage. Also, the picture isn't great. Next time I must remember to remove the soup to an attractive bowl before trying to get a snapshot.