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.
Servings: 6 bowls
Calories: 420kcal
Cost: 10
Equipment
- 6-quart slow cooker
- skillet for browning sausage
- cutting board
- Chef's knife
- wooden spoon
- measuring cups and spoons
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)
Instructions
- In a skillet, brown the sausage, breaking it apart as it cooks. Drain excess grease and transfer to the slow cooker.
- Add the rinsed lentils, broth, crushed tomatoes, onion, carrot, celery, garlic, thyme, rosemary, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until lentils are soft and the soup is thickened.
- Remove the bay leaves. If the soup is too thick, add a splash of broth or water to reach desired consistency.
- Stir in the chopped kale or spinach. Cover and cook on HIGH for 15–20 minutes, until the greens are wilted and tender.
- 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.