2 Tbsp olive oil
1 medium onion, diced
12 oz roasted garlic chicken sausage, cut in half lengthwise, then cut across into 1/4-inch moons
1 large clove garlic, thinly sliced
1 cup lentils
1/2 cup brown rice
9 cups stock (I use homemade rotisserie chicken stock, but use any type of stock you have, or water)
1 Tbsp soy sauce or Worcestershire sauce
1-1/2 Tbsp minced preserved lemon rind, plus additional for garnish
1 tsp fresh black pepper, or more to taste (I used 1 Tbsp)
Kosher salt, if needed, to taste
In a frying pan, heat the oil over low heat. Add the onions and sausage, and cook, stirring occasionally, for 4-5 minutes, until the sausage is lightly browned on both sides.
Transfer onions and sausage to a 4-quart slow cooker, along with the remaining ingredients. Cook on LOW for 6-8 hours, until the rice is tender. Check the level of liquid during that time; if necessary, add 1 cup of water to keep the lentils from sticking.
Serve hot, garnished with additional minced preserved lemon rind, or allow to cool completely and freeze for up to six months. When you are ready to reheat, you'll probably have to add water or more stock, as the lentils and rice will absorb every bit of liquid you give them.