Slow Cooker Sausage Lentil Soup

Slow Cooker Sausage Lentil Soup

5 from 7 votes

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.

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Prep Time20

Cook Time7

Total Time7 20

Servings: servings

Author: Molly

INGREDIENTS

2 cups dry uncooked green or brown lentils (Note 1)
1 Tablespoon olive oil
1 small yellow onion finely chopped
2 ribs celery diced
3 garlic cloves minced
1 lb mild or spicy Italian sausage
4-6 cups beef broth or chicken broth
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 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.
2 cups dry uncooked green or brown lentils
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.
1 Tablespoon olive oil, 2 ribs celery, 1 small yellow onion, 3 garlic cloves, 1 lb mild or spicy Italian sausage
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 hours, until the lentils are tender, but not mushy.
4-6 cups beef broth or chicken broth, 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
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).
4 cup fresh baby spinach
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

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