Recipe By kristi79
Rating
Published Apr 4th
Prep 15m Cook 4h 15m Additional - Ready In 4h 30m
Servings 10 servings Calories 257.9

Lentil soup flavored with sausage and herbs. A good hearty soup for a cold winter day.

Recipe Ingredients

  • ½ pound bulk pork sausage
  • 8 cups water
  • 2 (14.5 ounce) cans chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 1 (16 ounce) package dry lentils, rinsed
  • 1 large onion, chopped
  • 1 stalk celery, finely chopped
  • 1 cup shredded carrot
  • 1 tablespoon chopped garlic
  • 1 tablespoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon dried basil
  • 1 pinch dried rosemary
  • salt to taste
  • 1 ½ cups diced cabbage

Cooking Directions

  1. 1 Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
  2. 2 Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
  3. 3 Cook on Low until lentils are tender, about 4 hours.
  4. 4 Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.

Nutrition Facts

  • Calories 257.9
  • Carbohydrate 34.7 g
  • Cholesterol 14.8 mg
  • Fat 5.6 g
  • Fiber 15.6 g
  • Protein 16.4 g
  • Saturated Fat 1.8 g
  • Sodium 697.5 mg
  • Sugar 5.2 g

Reviews

  1. This is definitely a keeper! The only change I made was to swap out some of the water for more broth and to add some hot sauce for a small kick. My lentils were very tender- I had soaked the dry lentils in water overnight. We really enjoyed this soup on a rainy day!
  2. Flavor with spices was good. I used a pound of Ital sausage one can of tomato sauce and one can of diced tomatoes.. I also added 1 cup of acini de peppe pasta at the end to add some bulk. My husband called it a "keeper"!
  3. Delicious!! I did it on the stove top rather than crock pot. Made a few changes (to fit what I had on hand): used 1 can stewed tomatoes instead of diced used quartered fresh Brussels sprouts instead of cabbage (yum!!... adds sweetness) and added some baby Bella mushrooms and frozen corn kernels. 5 stars!!!!!
  4. Has been in the crockpot for over 4 1/2 hours and the lentils are still not done. Liquid is way too much for my crockpot filled it right up to the top. Should have read other reviews before I made this soup mistake on my part.
  5. This was a great meal. I did incorporate many of the suggestions made by previous reviews such as reducing the lentils by 1/2 omitting the water and use 2 32oz chicken broth adding chill powder and balsamic vinegar. As well I added the cabbage at the beginning and set the slow cooker on high for - Read more ...
  6. I actually ended up really liking this soup but I made several changes: 1) Did not use any water. Instead used two 32-oz boxes of chicken broth. 2) Used half of a 16 oz package of lentils 3) Used a 14.5 oz can of diced tomatoes 4) Added 1 tbsp chili powder 5) Added 1 - Read more ...
  7. You have to use a large slow cooker for this recipe not a crockpot. You also have to cook it on high not low. It's an ALL DAY cook (10 hours or more) not a 4 hour cook. Another suggestion would be to soak the lentils overnight to speed up the cooking process. I added - Read more ...
  8. After three hours in the Crockpot on HIGH, the lentils were still hard. Removed the soup to finish cooking on top of the stove. This recipe is way off! The lentils soaked up too much of the broth! Suggest using half (8 oz) of lentils and Italian sausage for more flavor.
  9. The ingredients are way too much to fit in a crockpot. I used half the water and was right to top of crockpot. Cooked on high for about 5 hrs then tranferred to stock pot on top of stove to add cabbage and rest of watsr. Flavor a bit bland needs something else. If I - Read more ...

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