1 medium onion, small dice
1 medium carrot, small dice
2 medium stalks of celery, small dice
1 T olive oil
3 cloves of garlic, minced
1 tsp dried thyme
½ tsp creole seasoning
1 lb Chorizo sausage, mixture of ground and links (cut into small pieces)
6 cups chicken stock
1 can petite diced tomatoes
½ cup brown lentils
½ cup brown rice
1 tsp salt
½ tsp pepper
How to make this soup:
Prepare the onion, carrot and celery. Brown the Chorizo over medium heat, about five minutes. Add the olive oil. Add the chopped vegetables and cook together with the sausage until the vegetables start to soften. Add the dried thyme, the creole seasoning, salt and pepper. Transfer the vegetable mixture to your 6 quart slow cooker.
Stir in the diced tomatoes with their juice and add the chicken stock. Add the lentils, stirring to combine. Cook on high for three hours, until the lentils soften. Taste for seasoning and adjust as necessary. Stir in the brown rice and spinach. Continue cooking on high for one more hour or until the rice is tender.
Serve with crusty bread and a sprinkle of your favorite shredded cheese.
Enjoy!