Best 5 Slow Cooker Lentil Soup With Sausage And Greens Recipes

Indulge in a hearty and wholesome slow cooker lentil soup, where the comforting aroma of lentils and sausage intertwines with the vibrant flavors of fresh greens. This delectable dish is not only incredibly tasty but also a breeze to make, thanks to the convenience of your slow cooker. With just a few simple steps and pantry-friendly ingredients, you can create a satisfying and nourishing meal that is perfect for busy weeknights or cozy weekend gatherings.

Let's cook with our recipes!

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS

Slow Cooker Lentil Soup With Sausage and Greens image

The seasonings in Italian sausage - fennel, red pepper, garlic - pair beautifully with lentils, and here, they make for a punchy take on lentil soup. The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. Pleasantly firm but creamy on the inside, Beluga lentils (also known as black lentils) are worth seeking out for this hearty soup because they hold their shape when cooked, adding a lovely texture. But you can absolutely use regular green or brown lentils instead. Just know that they will fall apart, making the soup smoother. This recipe freezes well and is better after it rests in the refrigerator, so make a big batch to eat for days.

Provided by Sarah DiGregorio

Categories soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 pound hot or sweet Italian pork sausage, loose or removed from its casing
Olive oil, if necessary
1 large red or yellow onion, chopped
Kosher salt
6 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 thyme sprigs
2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
Generous pinch of red-pepper flakes
Freshly ground black pepper
3/4 cup dry white wine
1 bay leaf
2 cups dried lentils, preferably black beluga
1 (14-ounce) can whole or chopped tomatoes
8 cups chicken stock
5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped
1 tablespoon red-wine vinegar
Chopped fresh basil, for topping
Grated Parmesan, for topping

Steps:

In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.

Nutrition Facts : @context http, Calories 694, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 32 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 1435 milligrams, Sugar 10 grams, TransFat 0 grams

SLOW COOKER LENTIL SOUP WITH SAUSAGE

Slow Cooker Lentil Soup with Sausage image

A hearty but wholesome soup of lentils, sausage, and veggies prepared in a slow cooker.

Provided by Jacqueline

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 6h30m

Yield 6

Number Of Ingredients 16

Ingredients

2 kielbasa sausages, chopped
2 carrots, diced
2 stalks celery, chopped
1 onion, chopped
1 (14.5 ounce) can crushed tomatoes
2 cups dried lentils
2 cups water
2 cups wine
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 bay leaf
salt and ground black pepper to taste
½ cup fresh spinach leaves

Steps:

Combine sausages, carrots, celery, onion, tomatoes, lentils, water, wine, oil, garlic, oregano, basil, thyme, bay leaf, salt, and pepper in the bottom of a slow cooker.
Cover and cook on Low until lentils are tender and sausage is no longer pink, 6 to 8 hours.
When ready to serve, stir in spinach and cook until it wilts, 7 to 10 minutes. Remove bay leaf.

Nutrition Facts : Calories 930.1 calories, Carbohydrate 53.1 g, Cholesterol 108 mg, Fat 55.9 g, Fiber 22.2 g, Protein 37.3 g, SaturatedFat 23 g, Sodium 1395.5 mg, Sugar 6.8 g

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND APPLES

Slow Cooker Lentil Soup With Sausage and Apples image

This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you can skip that step, going straight to Step 2 and putting the ingredients directly into the slow cooker. Small green lentils (also called French lentils or lentils du Puy) have a peppery flavor and keep their shape when cooked instead of falling apart, giving the soup an appealing texture. However, you could also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. (Here is the stovetop version of this soup.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
2 tart-firm apples, such as Honeycrisp, peeled and diced
3 celery stalks, chopped into 1/2-inch pieces
6 garlic cloves, finely chopped
1 fresh sage sprig, leaves chopped, or 1/2 teaspoon dried sage
1 fresh thyme sprig
1 1/2 cups/12 ounces dry hard cider (see Tip)
3/4 pound smoked sausage, such as kielbasa or Andouille, sliced into 1/2-inch-thick coins
1 1/2 cups/10 ounces dried small green lentils (also called French lentils or lentils du Puy)
1/4 teaspoon ground nutmeg
2 teaspoons cider vinegar
1/4 cup sour cream
2 teaspoons Dijon mustard
4 to 6 scallions, thinly sliced, for garnish

Steps:

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the diced apples and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes. Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Scrape the mixture into a 6- to 8-quart slow cooker.
Add the sausage, lentils, nutmeg, 1 teaspoon salt and a generous amount of black pepper to the slow cooker; pour in 3 cups water. Cover and cook on low until the lentils are tender and the flavors are mellowed and blended, about 8 hours. The soup holds well on the warm setting.
Just before you are ready to eat, add the vinegar. Stir together the sour cream with the mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apple.

SLOW COOKER LENTIL SOUP

Slow Cooker Lentil Soup image

Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.

Provided by CPolencheck

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 6h20m

Yield 10

Number Of Ingredients 12

Ingredients

7 cups water
1 pound cooked, smoked lean ham, cut into chunks
1 (14.5 ounce) can low-sodium diced tomatoes, undrained
1 ¾ cups dried lentils, rinsed
8 ounces chopped onion
6 ounces sliced carrots
6 ounces chopped celery
5 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried thyme, or more to taste
1 bay leaf

Steps:

Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g

CROCK POT LENTIL AND SAUSAGE SOUP

Crock Pot Lentil and Sausage Soup image

Make and share this Crock Pot Lentil and Sausage Soup recipe from Food.com.

Provided by PalatablePastime

Categories Pork

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup uncooked lentils
1/2 lb kielbasa, cut into 1 inch pieces
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, finely chopped
1 cup potato, diced
2 tablespoons chopped fresh parsley
3 (16 ounce) cans beef broth
1/2 teaspoon fresh ground black pepper
1/8 teaspoon nutmeg

Steps:

Rinse lentils and drain.
Place all ingredients in crock pot.
Cook on low for 6 hours, stirring occasionally.

Tips:

Choose high-quality lentils: Use whole, dried lentils for the best texture and flavor. Avoid split or broken lentils, as they tend to cook unevenly.
Rinse the lentils before cooking: This removes any dirt or debris and helps to prevent the soup from becoming cloudy.
Use a variety of vegetables: This will give your soup more flavor and texture. Some good options include carrots, celery, onions, garlic, potatoes, and greens such as kale or spinach.
Brown the sausage before adding it to the soup: This will help to develop its flavor and give the soup a richer taste.
Use a good quality broth: The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for a bit of extra flavor.
Let the soup rest before serving: This will allow the flavors to meld and develop. Serve the soup with a side of bread, crackers, or salad.

Conclusion:

Slow-cooker lentil soup with sausage and greens is a hearty, flavorful, and easy-to-make meal. It's perfect for a busy weeknight or a lazy weekend. The combination of lentils, sausage, and vegetables makes it a complete and satisfying meal. Plus, it's a great way to get your daily dose of protein, fiber, and vitamins. So next time you're looking for a delicious and nutritious meal, give this slow-cooker lentil soup a try. You won't be disappointed!