Easy Slow Cooker Sausage Lentil Soup Recipe

Easy slow cooker sausage lentil soup recipe. Thick, hearty, and accented with a strong flavor of Italian sausage lentil soup cooked in a slow cooker. Here are more variations of this really delicious soup.

Lentil Soup Recipe

Makes 6 servings

Ingredients: 2 quarts (2 L) water, 1 large smoked pork hock, 1 pound (480 g) dried brown lentils, 1 cup finely chopped yellow onion, 1/2 cup finely chopped fresh celery, 1/2 cup finely chopped carrot,  2 teaspoons granulated sugar, 2 teaspoons beef bouillon crystals, 1/4 teaspoon dried mustard, 1/2 teaspoon dried thyme leaves, salt, and cayenne pepper

Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except seasoning. Cover and cook in a low-heat setting for 6-8 hours. Turn off the slow cooker and discard the pork hock. Season with salt and cayenne pepper. Ladle lentil soup into soup bowls. Serve immediately.

Lentil Soup with Orzo Recipe

This soup is a little spicy but extremely delicious. An excellent choice for hearty vegetarian dinners!

Makes 6 servings

Ingredients: 2 cups (500 ml) beef broth, 2 cans (14½ oz (435 ml) each) Italian-style stewed tomatoes, 1 cup (250 ml) water, 8 oz (240 g) dried lentils, 1½ cups minced yellow onions, 3/4 cup chopped carrot, 3/4 cup chopped fresh celery, 1 tablespoon minced garlic, 1 teaspoon dried oregano leaves, 1/4 teaspoon crushed red pepper, 4 oz (120 g) uncooked orzo or another small soup pasta, 2 cups sliced fresh spinach, salt and freshly ground black pepper to taste

Instructions: In 6 quart (6 L) slow cooker, combine all ingredients, except seasoning, orzo, and spinach. Cover and cook on a high-heat setting for 4-5 hours, stirring orzo and spinach during the last 30 minutes. Turn off the slow cooker. Season lentil and orzo soup with salt and black pepper. Ladle into soup bowls and serve immediately.

Easy Slow Cooker Sausage Lentil Soup Recipe

Ingredients

• 3/4 pound (360 g) chorizo sausages, sliced
• 12 cups (3 L) beef broth
• 28 oz (840 ml) can crushed tomatoes
• 1 pound (480 g) dried lentils
• 1½ cups chopped yellow onions
• 3/4 cup chopped carrots
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2-3 teaspoons freshly squeezed lemon juice
• salt and freshly ground black pepper to taste

Method