Slow Cooker Italian Sausage and Lentil Soup

A hearty slow cooker soup made with browned Italian sausage, tender brown lentils, vegetables, tomatoes, broth, and kale. It is finished with extra broth as needed for a balanced, spoonable texture.

Prep: 25 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.25 lb (570 g) italian sausage
• 1.5 cups (300 g) brown lentils
• 3 medium carrots
• 3 medium celery stalks
• 1 large yellow onion
• 3 cloves garlic
• 1 can, 14.5 oz (411 g) diced tomatoes
• 6 cups (1.4 L), plus more as needed low-sodium chicken broth
• 1 teaspoon, plus more to taste kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon italian seasoning
• 5 oz (140 g) kale

Cooking instructions

1. Rinse the lentils under cold water and pick out any stones or debris. Dice the carrots, celery, and onion; mince the garlic. Remove the sausage from its casings if needed. (about 10 min)
2. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and no longer pink, about 6 to 8 minutes. Transfer it to a 6-quart slow cooker. Drain excess fat if needed. (about 8 min) — Medium-high heat
3. Add the rinsed lentils, carrots, celery, onion, garlic, diced tomatoes with their juices, broth, salt, pepper, and Italian seasoning to the slow cooker. Stir to combine. (about 5 min)
4. Cover and cook on LOW for 5 to 6 hours, or until the lentils and vegetables are tender. Do not cook dried lentils on HIGH, which can cause uneven cooking. (about 330 min) — LOW
5. Remove and discard the kale stems. Chop the leaves, stir them into the soup, cover, and cook until wilted and tender, about 10 to 15 minutes. (about 15 min) — LOW
6. Check the soup after the lentils soften. Stir in 1/2 to 1 cup (120 to 240 ml) additional hot broth or water if it is thicker than desired. Taste and adjust salt and pepper. The sausage should reach at least 160°F (71°C) in the thickest pieces, measured with an instant-read thermometer. (about 5 min)
7. Let the soup stand for 5 minutes, then ladle into bowls and serve hot. (about 5 min)