How to Add Veggies to Lentil and Brown Rice Soup
A Go-To for the Whole Family
I like to spice up the lentil and brown rice with tons of vegetables and sausage. Of course, I add the basics, some extra carrots and fresh tomatoes instead of canned but double what the recipe calls for. Sometimes is even throw in some extra onion because, really, when is there ever too much onion?
My favorite thing to add to the lentil and brown rice is red cabbage. I like it when it is still a little crunchy. What I do is add in a cup of cabbage about 20 minutes before the rice is done. This way I make sure that it is cooked enough to be passable for the other members of the family but just crunchy enough for my taste.
Don’t forget to add some sausage too. It’s no longer a Daniel Fast edible soup once you add meat, but it’s still healthy and delicious! My favorite is a sweet apple sage sausage I buy locally.
Remember to experiment when you make the soups. Of course, they are great just out of the bag but it’s always rewarding to play with your food and have it turn out even more amazing.
How to Add Veggies and Sausage to Daniel’s Lentil and Brown Rice Soup
- Begin preparing the soup mix as directed.
- About 15 minutes before the soup is done, add your choice of veggies and continue to cook. (You can add them sooner or later depending on how cooked you want the veggies.)
- *Optional* Slice and cook the sausage. Add it to the soup about 5 minutes before the soup is done.
- Serve and enjoy!
That’s really all there is to it! Adding veggies to your lentil and brown rice soup is a great way to get a well-rounded meal and get the most out of your soup. If you are having trouble getting the texture of the veggies just right, try these tricks from bonappetit.com
