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Active: 25 min Total: 10 hr 25 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker Lentil and Sausage Soup:
  • Onion - 1 , diced
  • Celery - 1 stalk , diced
  • Carrots - 2/3 lb , diced
  • Vegan sausage - 3 links , chopped
  • French or green lentils - 3/4 cup , uncooked
  • Vegetable broth - 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

  1. Onions / Celery / Carrots / Sausage - Prep as directed. (Can be done up to 3 days ahead)
  2. Start slow cooking (at least 5 hours before) - Place onions, celery, carrots, sausage, lentils, broth, 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)
  3. Shallots / Cucumbers - Prep as directed.

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Make

  1. Whisk together shallots, Dijon, vinegar, and olive oil. Season to taste with salt, pepper, and / or a sweetener. Set aside.
  2. 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.
  3. Toss cucumbers and spinach with vinaigrette.
  4. 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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