Makes 6 servings
1 lb Italian sausage, (if you don’t like it too spicy than get mild)
1 medium onion, diced
6 garlic cloves, minced
2 bay leaves
6 cups water
6 tsp chicken bouillon granules or 3 tsp Shirley J chicken bouillon
2 cups lentils
1 (14 oz) can petite diced tomatoes
1 green pepper, diced
1/2 cup apple juice
Salt and pepper, to taste
1. In a pan, over medium high heat, brown the sausage and onion and garlic. Drain off excess grease. Add to slow cooker.
2. Add in bay leaves, water, bouillon, lentils, and green pepper.
3. Cover and cook on LOW for about 6 hours, or until lentils are tender.
4. Add in apple juice and tomatoes. (the acidic ingredients need to be added in last or else the lentils won’t get soft)
5. Salt and pepper to taste and serve.
Recipe adapted from: Valerie Phillips’ Soup’s On! (thanks Valerie for another wonderful soup idea!)
A healthy-ish (does sausage count as healthy, because that would be awesome) soup that is ultra flavorful and filling. My husband and I have been loving lentils lately and this hit the spot. The leftovers were better than the first day. The apple juice doesn’t add too much sweetness, so don’t be scared. It gives the soup a really unique flavor that is not overpowering at all. If you want add some heat sprinkle in some red pepper flakes. 4 stars.
Do you have to do anything special with the lentils before putting in the crock pot?
I love soup recipes for the slow cooker! For some reason I never think to use mine as often as I should. I will be trying your recipe next time!
I have a lentil soup recipe that has barley as well that is usually a big hit. http://doubletherecipe.com/2016/04/13/sausage-lentil-barley-soup/
Thanks for sharing a great recipe!
I'm going to make this, but what I do with most recipes to save money is omit the meat and replace with more beans. Also I plan to use Ro-Tel tomatoes rather than petite diced for even more flavor!
yeah, I could see how lentils would be disconcerting to some! We love them here so that is good.
Laura from Austin says
I made this and froze half for later. Turned out, I was the only one in the family that liked it, but the others aren't crazy about lentils. We ended up needing to add additional liquid during cooking than it calls for, but I found it very tasty, and the tomatoes were a wonderful accent to the sausage and lentils. I might also add celery next time.
Elizabeth Author says
You know what you can do with the lentils? Cook them separately with a clove of garlic and a piece of onion. It only takes about 20 minutes and then puree them and add them to the Crock-Pot. You will have a nice thick soup and nobody will know that it was thickened with lentils! Someone wanted to know if sausage was healthy. I can tell you all that vegan or vegetarian sausages have come so far and they are delicious! I just wouldn’t cook them as long. I would Brown them and add them in the last hour. I am vegan so I don’t use the sausages and I don’t have any vegan sausage in the house right now and you can also make your own or purchase sausage crumbles. I added potatoes and carrots to this and I did not hold back on the acidic ingredients as with a cook time like that it doesn’t affect the lentils whatsoever. I liked it but the second time I added smoked , ground thyme, powdered ancho , red bell pepper and celery. I use an Asian powdered or granulated mushroom bouillon in a can. You cannot taste the mushrooms but it is an Umami bomb! 🙂
Awesome info! Thanks for sharing 🙂