Slow Cooker Sausage Lentil Soup

5 from 1 vote

Slow Cooker Sausage Lentil Soup

Warm and comforting, this lentil soup is made with lots of veggies and sausage. Throw all the ingredients in a crock pot and you’ll have a healthy and hearty dinner when you get home from work.

Prep Time20

Cook Time7

Total Time7 20

Course: Dinner

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: crock pot, healthy dinner

Servings: servings

Author: Molly Thompson

Ingredients

2 cups dry uncooked green or brown lentils (Note 1)
1 Tablespoon olive oil
2 ribs celery diced
1 small yellow onion finely chopped
3 garlic cloves minced
1 lb mild or spicy Italian sausage
1 (15-ounce) can diced tomatoes
1 (15-ounce) can fire-roasted tomatoes
2 bay leaves
1 Tablespoon Italian seasoning
1 teaspoon kosher salt
Black pepper and red pepper flakes to taste
4-6 cups beef broth or chicken broth
4 cup fresh baby spinach roughly chopped
Parmesan cheese, fresh parsley, or crusty bread for serving

Instructions

Rinse the lentils well and place them in a large crock pot.
Heat the olive oil in a medium skillet over medium-high heat. Cook the onion and celery until soft, 3-4 minutes. Add the garlic and cook for another minute, until fragrant. Brown the sausage with the onion mixture, breaking it up into pieces, until no pink remains.
Transfer the sausage mixture to the slow cooker with the lentils. Add 4 cups of broth with the remaining ingredients, except the spinach, and stir to combine. Cook on low for 7-8 hours or on high for 4-5 minutes, until the lentils are tender, but not mushy.
Turn the slow cooker to high and stir in the chopped spinach. Add up to 2 more cups of broth to reach your desired thickness. Close the lid and and cook for 10-15 minutes, until the spinach is soft and wilted. Serve with grated parmesan cheese, parsley, and a slice of bread (I like sourdough).
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or over the stove.

Notes

Note 1. Lentils. You cold also use french lentils (they're a bit smaller and hold their shape well). I don't recommend red lentils because they're more delicate and break down too easily.

Nutrition