Lentil and Brown Rice with extra sausage and veggies

I like to spice up the lentil and brown rice with tons of vegetables and sausage. Of course IDSCN0297 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 though, is red cabbage. I like it when it is still a little crunchy so what I do is add in a cup of cabbage, a cup and a half if I’m really feeling the vegetables, 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 maybe even more delicious. My favorite is a sweet apple sage sausage I get at a local store.

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.


Stuffed Bell Peppers

Stuffed peppers straight out of the ovenThese stuffed peppers are just to die for! Not only do they taste fantastic they are
super simple to make. All you have to do is throw a package of Wapato Stuffed Pepper soup on the stove then chop up a few bell peppers and brown your meat while you wait for it to cook. Total time for this meal is about 1.5 hours total prep time in the kitchen however is only about 30 minutes

You will need:
Original size Wapato Stuffed Pepper Soup
6 oz can tomato sauceBell peppers
1 lb meat of choice
4 large bell peppers
Grated cheese (optional)
Sautéed onions (optional)
Jalapeño peppers (optional)

1. Preheat oven to 350° F
2. Cook the Wapato Stuffed Pepper soup. Cut the water from 7 cups to 8 cups and use 1/2 can of tomato paste instead of tomato sauce.
3. While you are waiting for the water to boil brown your meat. After you’ve browned the meat add it to the pot of soup.
4. Prepare the bell peppers and optional toppings while you are waiting for the rice to soften completely. You can either cut the tops off of the bell peppers or cut them in half lengthwise. After you cut them clean out the seeds and set themWapato stuffed peppers aside.
5. When the rice is soft, approx. 20-25 minutes, scoop it into the waiting bell
6. Add any optional toppings (onions, jalapeños, cheese, bread crumbs etc. We used sautéed onions and spicy sausage) then place the peppers in the oven. Cook for 20-25 minutes or until the peppers reach your desired texture.
7. Enjoy!!

Whole Wheat Bread Bowls

Bread bowls are delicious, plain and simple. Like many things in life though they are even better when you make them yourself. Attached is the recipe we use at Rills when we make bread bowls.

Usually we will fill them up with a chili then pile cheese and chives on top or fill them to the brim with the St. Marie’s Wild Chicken. Leftover bread bowls are equally good a few days later sliced, toasted and slathered with butter or jam.

Ingredients:Bread Bowl
4 cups warm water
3 Tbsp honey or sugar
2 cups wheat flour
2 cups white unbleached flour
2 Tbsp salt
2 Tbsp instant yeast

Add ingredients to mixing bowl and mix thoroughly. Continue adding whole wheat flour until the mixture cleans the sides of the mixing bowl. Knead with a kneading hook on low for 6-8 minutes or by hand for 10. Let the dough rise for 15 minutes. Knock the dough down and knead the dough once or twice. Let the dough rise for another 15 minutes then knock it down and knead once or twice.

Once you have let the dough rise twice shape the dough into rounds and place on a parchment lined cookie sheet. Slash the tops of the bowls. Let rise until doubled. Brush with eggs (optional) Bake in preheated 350° oven for 25-30 minutes.

bread Bowl with Mount Mazama Lentil Chili

Cut small pieces off the top of the bread bowls then use a fork to hollow out the insides. Be careful not to punch through the sides or bottom.

Makes approx. 6 bread bowls.

Mount Mazama Lentil Chili – Pile on the Vegetables


Just a few weeks ago we attended a trade show in Seattle. While we were there we stayed with some of Ninon’s family in Redmond. One night the cousins made us the Mount Mazama Lentil Chili for dinner and it was just fantastic. 

The Mount Mazama is our newest soup and we knew it was a good soup but our cousin took it to a whole new level. She added lots of vegetable and extra chopped tomatoes along with the normal tomato sauce. The vegetables did a great job soaking up a little bit of the spicy kick and added a nice well rounded flavor to the dish.

You will need

Chopped tomatoes & tomato sauce
Fresh or frozen vegetables (a freezer bag of assorted veggies works perfect)
Tomatoes etc..

We encourage you to play with your soups a bit. It is so easy to completely change the soups by adding one or two ingredients. Experiment. Enjoy. Then tell us what you did! Share it with us on Facebook or by email soups@rillsonline.com .