Slow Cooker Lentil and Brown Rice Soup with Preserved Lemons and Garlic Sausage
- 2 Tbsp olive oil
- 1 medium onion, diced
- 12 oz roasted garlic chicken sausage, cut in half lengthwise, then cut across into 1/4-inch moons
- 1 large clove garlic, thinly sliced
- 1 cup lentils
- 1/2 cup brown rice
- 9 cups stock
- 1 Tbsp soy sauce or Worcestershire sauce
- 1-1/2 Tbsp minced preserved lemon rind, plus additional for garnish
- 1 tsp fresh black pepper, or more to taste
- Kosher salt, if needed, to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (1 large clove)
- Lentils (1 cup)
- Onion, medium (1)
- Preserved lemon rind (1 1/2 Tbsp)
- Meat
- Garlic chicken sausage, roasted (12 oz)
- Canned Goods
Stock (9 cups)
- Condiments
- Soy sauce or worcestershire sauce (1 Tbsp)
- Cooking & Baking
- Black pepper, fresh (1 tsp)
- Kosher salt (1)
- Olive oil (2 Tbsp)
- Pasta & Grains
- Brown rice (1/2 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Published September 23, 2010 (2 years ago).
6 people saved this recipe.
