Slow Cooker Lentil Soup With Sausage And Greens Recipes

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 LENTIL SOUP

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.

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.

LENTIL SAUSAGE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.