Crock Pot Lentil and Sausage Soup
Comforting, hearty, and packed with flavor, this Crock Pot Lentil and Sausage Soup is the perfect hands-off recipe for busy weeknights or cozy weekends. Made with protein-rich lentils, smoky sausage, and a medley of fresh vegetables like carrots, celery, and onion, this slow-cooked soup is a satisfying meal in a bowl. Enhanced with aromatic garlic, thyme, and paprika, each spoonful bursts with rich, savory goodness. Simply combine the ingredients in your slow cooker and let the flavors meld together over hours of gentle cooking—no babysitting required! Garnish with fresh parsley and serve with a slice of crusty bread for an irresistible one-pot dinner that’s as nutritious as it is delicious. Perfect for meal prep and freezer storage, this hearty lentil soup recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 12 ounces smoked sausage (sliced into rounds)
- 3 medium carrots (peeled and diced)
- 3 stalks celery stalks (diced)
- 1 medium yellow onion (diced)
- 3 cloves minced garlic
- 1 14.5-ounce can diced tomatoes (with juice)
- 6 cups chicken broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set aside to drain.
In a skillet over medium heat, heat the olive oil. Add the sliced smoked sausage and cook until lightly browned, about 4-5 minutes. Transfer the sausage to the slow cooker.
In the same skillet, add the diced onion, celery, and carrots. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute. Transfer the sautéed vegetables to the slow cooker.
To the slow cooker, add the rinsed lentils, diced tomatoes (with juice), chicken broth, bay leaf, dried thyme, paprika, salt, and black pepper. Stir everything together to combine.
Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender.
Remove the bay leaf from the soup and discard.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Serve the soup hot, garnished with fresh parsley. Pair with a slice of crusty bread for a complete meal.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8837 mg | 384% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 42.0 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4584 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
