Slow Cooker Lentil Soup With Sausage Food

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS

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.

SLOW COOKER GERMAN LENTILS WITH SAUSAGE

Steps:

• Place lentils in slow cooker. Add chicken stock, carrots, garlic, Worcestershire sauce, hot pepper sauce, parsley, garlic powder, celery salt, pepper and nutmeg. Stir in sausage.
• Cover and cook on low for 8 to 10 hours or until lentils are tender.
• Before serving, remove bay leaf and stir in 1 tablespoon of apple cider vinegar, if desired.

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND APPLES

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.

LENTIL AND SAUSAGE SOUP

Steps:

• Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
• Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

CHUNKY SAUSAGE LENTIL SOUP

Steps:

• In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain., Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer., Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired. Freeze option: Reserving croutons for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top each serving with croutons if desired.

CROCK POT LENTIL AND SAUSAGE SOUP

Steps:

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

SLOW COOKER LENTIL SOUP WITH SAUSAGE

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.

HEALTHY SAUSAGE LENTIL SOUP

Steps:

• In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes. Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender. , Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender. , Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted.

LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA

Steps:

• Brown bulk, chicken Italian sausage in olive oil and butter in soup pot. Stirring to encourage the meat to be as fine as possible. When brown, remove sausage with slotted spoon, set aside. Reserving juices in the soup pot.
• To the juices in the soup pot, add diced carrots, onions, celery and leeks. Cook over medium high heat until tender, adding more butter if needed.
• Add lentils and broth. Bring to boil, stirring occasionally to prevent lentils from sticking. When this comes to a boil, reduce heat, and simmer 40 to 45 minutes.
• When lentils are tender, add sausage back to vegetables in the pot. Add cream, mustard, vinegar and spinach.
• Season to taste with salt and pepper.
• Return soup to the boil, then reduce heat to simmer for 5 minutes.
• Serve hot with freshly grated parmesan cheese on top.