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Simple Sausage & Red Lentil Soup

2 cooked chicken sausages, chopped

16 oz. red lentils

2 cubes vegetable buillion

6 cups water

1 15 oz. can diced fire-roasted tomatoes with green chiles

1 cup cooked brown rice

2 tbsp. Sherry vinegar

big pinch chili flakes

1.5 tbsp. fresh tarragon leaves

Heat a large, heavy-bottom pot over medium. Add the lentils, water, buillion, sausage and tomatoes. Once the liquid starts to bubble a bit, reduce the heat to low, cover and let simmer for 20 minutes. Add the brown rice, vinegar and chili flakes and cook for another 5 minutes. Remove from heat, then stir in the tarragon leaves. Taste and salt if needed.