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Slow Cooker Lentil Soup

The HEARTY Slow Cooker Lentil Soup

This Slow Cooker Lentil Soup with Sausage and Greens is the ultimate hearty comfort food — rich, nutritious, and deeply satisfying. It’s a full one-pot meal packed with protein, fiber, and wholesome flavor, slow-cooked to perfection with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups dried brown or green lentils, rinsed
  • 6 cups low-sodium chicken or vegetable broth
  • 1 can (15 oz) crushed tomatoes
  • 1 lb sweet Italian sausage, casings removed and browned
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves (remove before serving)
  • 4 cups (packed) chopped kale or spinach
  • salt and pepper, to taste
  • olive oil, for garnish (optional)
  • grated Parmesan cheese, for serving (optional)

Equipment

  • 6-quart slow cooker
  • skillet for browning sausage
  • cutting board
  • Chef's knife
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. In a skillet, brown the sausage, breaking it apart as it cooks. Drain excess grease and transfer to the slow cooker.
  2. Add the rinsed lentils, broth, crushed tomatoes, onion, carrot, celery, garlic, thyme, rosemary, and bay leaves to the slow cooker. Stir to combine.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until lentils are soft and the soup is thickened.
  4. Remove the bay leaves. If the soup is too thick, add a splash of broth or water to reach desired consistency.
  5. Stir in the chopped kale or spinach. Cover and cook on HIGH for 15–20 minutes, until the greens are wilted and tender.
  6. Season with salt, pepper, and a splash of lemon juice or vinegar for brightness. Serve hot with crusty bread and a drizzle of olive oil.

Notes

Use brown or green lentils for the best texture. Red lentils cook too quickly and become mushy. For a vegetarian version, skip the sausage and use smoked paprika for depth. This soup stores beautifully and tastes even better the next day, making it ideal for meal prep.