Slow Cooker Lentil and Sausage Soup
with cucumber and spinach salad

Name: Slow Cooker Lentil and Sausage Soup
Cook time: 625 min
Total time: 625 min
Yield: 4
Ingredients: 1 Onion, diced; 1 stalk Celery, diced; 2/3 lb Carrots, diced; 3 links Sausage, cooked and chopped; 3/4 cup French or green lentils, uncooked; 1 quart Beef stock; 3 Tbsp Tomato paste; 1 cup Water; 1 tsp Cumin; 1/4 tsp Salt; 2 Bay leaves; for serving Hot sauce (opt); 1/2 loaf Crusty bread; 1/2 bulb Shallots, diced; 1/2 lb Cucumbers, sliced; 1 tsp Dijon mustard; 1 1/2 Tbsp Red wine vinegar; 3 Tbsp Olive oil; 4 oz Baby spinach

Active: 25 min Total: 10 hr 25 min

Original

My fall & winter motto really is: let my slow cooker feed me. This time we let dried lentils get infused with deep flavor. Pick your favorite sausage (meat or vegan) and enjoy this easy rustic soup. And best of all, it gets turned into a filling for stuffed tomatoes later in the week.

Dependency

Lentil and Sausage Stuffed Tomatoes

Proteins

Sausage, Beans, lentils

Cuisines

American

Ingredients

Metric

Servings:

Slow Cooker Lentil and Sausage Soup:

Onion - 1 , diced
Celery - 1 stalk , diced
Carrots - 2/3 lb , diced
Sausage - 3 links , cooked and chopped
French or green lentils - 3/4 cup , uncooked
Beef stock - 1 quart
Tomato paste - 3 Tbsp
Water - 1 cup
Cumin - 1 tsp
Salt - 1/4 tsp
Bay leaves - 2
Hot sauce (opt) - for serving
Crusty bread - 1/2 loaf

Cucumber and Spinach Salad with a French Vinaigrette:

Shallots - 1/2 bulb , diced
Cucumbers - 1/2 lb , sliced
Dijon mustard - 1 tsp
Red wine vinegar - 1 1/2 Tbsp
Olive oil - 3 Tbsp
Baby spinach - 4 oz

Prep

Onions / Celery / Carrots / Sausage - Prep as directed. (Can be done up to 3 days ahead)
Start slow cooking (at least 5 hours before) - Place onions, celery, carrots, sausage, lentils, beef stock, tomato paste, water, cumin, salt, and bay leaves into slow cooker. Stir. Cook on low for 10 hours or high for 5. (Can be done up to 5 days ahead)
Shallots / Cucumbers - Prep as directed.

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Make

Whisk together shallots, Dijon, vinegar, and olive oil. Season to taste with salt, pepper, and / or a sweetener. Set aside.
Fish out bay leaves from soup and season to taste with salt, pepper, cumin, or hot sauce. Keep warm until ready to serve - the flavors will continue to develop. If not serving within the day, cool and store.
Toss cucumbers and spinach with vinaigrette.
Toast bread. Enjoy with soup and salad. And if you're making Thursday's stuffed tomatoes, remember to set aside some soup.

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