1 1/4 lbs. ground sausage
2 tbsp EV Olive Oil
1 white onion
1 1/2 cup chopped bell pepper
1 1/2 cup chopped carrots
1/2 lb. dry lentils
3/4 cup rice (not instant!)
1 tbsp. basil
1 tsp cayenne pepper powder
cajun seasoning
black pepper
In a large pan, cook sausage. Chop half of onion fine, half into large pieces. As sausage finishes cooking, add olive oil, small onion pieces, bell pepper, and carrots. Add extra water or olive oil if there is not enough moisture/oil left in pan. Allow to simmer for at least 5 minutes before moving contents to a slow cooker or large stock pot.
Add to the slow cooker: 6 cups water, second half of onion, basil, cayenne pepper, cajun seasoning, and black pepper (as desired).
Cook on high for 2-3 hours in a slow cooker, or simmer at a low boil on stove. Make sure carrots are pleasantly al dente before moving on.
Add lentils, 15 minutes later add rice, check thickness and add hot water and additional seasoning as appropriate. 30 minutes later check if the legumes and rice are cooked thoroughly, adding hot water as needed.
Serve!
Tips: This will be seem very soupy until the legumes and rice are added, which will suck up at least 3-4 cups of water. So if you find yourself adding more water, taste to check for appropriate amount of seasoning, and return to a low boil before serving.
Cajun Seasoning tips: My favorite is Tony Chachere's Original Creole (I know it's not technically cajun). Also, some tabasco and/or additional (like triple) the cayenne work great!
2 tbsp EV Olive Oil
1 white onion
1 1/2 cup chopped bell pepper
1 1/2 cup chopped carrots
1/2 lb. dry lentils
3/4 cup rice (not instant!)
1 tbsp. basil
1 tsp cayenne pepper powder
cajun seasoning
black pepper
In a large pan, cook sausage. Chop half of onion fine, half into large pieces. As sausage finishes cooking, add olive oil, small onion pieces, bell pepper, and carrots. Add extra water or olive oil if there is not enough moisture/oil left in pan. Allow to simmer for at least 5 minutes before moving contents to a slow cooker or large stock pot.
Add to the slow cooker: 6 cups water, second half of onion, basil, cayenne pepper, cajun seasoning, and black pepper (as desired).
Cook on high for 2-3 hours in a slow cooker, or simmer at a low boil on stove. Make sure carrots are pleasantly al dente before moving on.
Add lentils, 15 minutes later add rice, check thickness and add hot water and additional seasoning as appropriate. 30 minutes later check if the legumes and rice are cooked thoroughly, adding hot water as needed.
Serve!
Tips: This will be seem very soupy until the legumes and rice are added, which will suck up at least 3-4 cups of water. So if you find yourself adding more water, taste to check for appropriate amount of seasoning, and return to a low boil before serving.
Cajun Seasoning tips: My favorite is Tony Chachere's Original Creole (I know it's not technically cajun). Also, some tabasco and/or additional (like triple) the cayenne work great!
