November 17

Re-Use Soup & a Sandwich

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• Sausage Rice Soup [View Recipe]

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  Ingredients

  • 1 cup bell peppers (chopped)
  • .5 tablespoon oil
  • 2 small chile peppers
  • 1 cup lentils (sorted (bad ones removed))
  • salt & pepper
  • 1 cup stock (defatted)
  • 2 cups [object Object] (divided)

  Instructions

  We start by heating our Dutch oven over medium heat. We add the oil and bell peppers and stir. While the peppers begin to soften, we carefully rinse and chop our serranos. We probably should have seeded them since the end result is rather spicy, but we just diced them. We add to the bell peppers and stir.

  We put our lentils in a large bowl and add water until it is an inch above the lentils. We swish them around to remove any debris and then lift the cleaned lentils out with our hands and put them in the Dutch oven with the tender peppers. We discard the water in the bowl and add 3 cups of clean cold water to the Dutch oven. We season with salt and pepper and partially cover. When the mixture comes to a boil, we lower the heat, and simmer for 25 minutes.

  The lentils are almost tender, so we add the stock and 1 cup of the stuffing. We cook for another 15 minutes until the lentils are tender. We add the rest of the stuffing and another cup of water and cook for another 5 minutes to heat through and meld the flavors. We taste for seasoning and serve.

• Grilled Cheese