Slow Cooker Sausage Lentil Rice Soup Recipes

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS

Steps:

• In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
• Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
• Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
• Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.

SLOW COOKER SAUSAGE LENTIL RICE SOUP

Steps:

• Heat a pan over medium high heat. Add in the sausage and onions and brown the sausage for about 5 minutes. Drain off any excess grease using a colander. Add the sausage into the slow cooker. Stir in the garlic, broth, carrots, celery, oregano, basil, lentils, rice, diced tomatoes and tomato sauce.
• Cover the slow cooker and cook on low for 4-6 hours, or until lentils and rice are tender.
• Stir the soup and salt and pepper to taste. Ladle into bowls and serve.

SLOW COOKER LENTIL SOUP WITH SAUSAGE

Steps:

• Combine sausages, carrots, celery, onion, tomatoes, lentils, water, wine, oil, garlic, oregano, basil, thyme, bay leaf, salt, and pepper in the bottom of a slow cooker.
• Cover and cook on Low until lentils are tender and sausage is no longer pink, 6 to 8 hours.
• When ready to serve, stir in spinach and cook until it wilts, 7 to 10 minutes. Remove bay leaf.

CROCK POT LENTIL AND SAUSAGE SOUP

Steps:

• Rinse lentils and drain.
• Place all ingredients in crock pot.
• Cook on low for 6 hours, stirring occasionally.

LENTIL AND RICE SOUP WITH SAUSAGE (LOW FAT)

Steps:

• Heat the oil in a soup pot over low heat.
• Saute the onions and garlic in the oil for 5 minutes.
• Stir in the carrot and sausage.
• Continue to cook till the onions are soft and golden.
• add the broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
• Add the lentils and rice and cook, covered, for about 45 minutes, or until lentils are soft.
• Add the salt, pepper and parsley. Cook for 5 minutes longer. Remove bay leaf.
• Serve garnished with croutons.

SLOW COOKER LENTIL AND RICE SOUP

Steps:

• Place all ingredients in a small slow cooker. Cover and cook on low for 7 to 8 hours or until lentils and rice are cooked.