Green Lentil and Sausage Soup
Spring is almost here, but with a lingering chill in the air, now is the perfect time to whip up our green lentil and sausage soup! This Green Lentil and Sausage Soup is thick, aromatic and easy to make ahead of time. Green lentils have a delicious peppery flavor that really helps to boost the already flavorful mixture in this soup. The flavors of this soup really warm up your insides as the weather cools down into the height of Fall and Winter.
This is a super easy soup to make and as an added bonus, we used up zucchini and carrots that we had grown in our garden this year to make it even heartier. The best thing about this green lentil soup is you can toss all the ingredients in the crock pot in the morning, and forget about what you need to make for dinner the rest of the day while it cooks in the crock pot. You’ll come home from work wanting to dig in right away with the aromas that fill your home. Another great thing about this Green Lentil and Sausage Soup is that after it’s cooked, it’s easy to freeze the leftovers for another night of easy cooking.
Green Lentil and Sausage Soup
- Author
- Palouse Brand
- Category
Soup, Salad
- Cuisine
American
Ingredients
- 2 tbs olive oil
- 1 medium onion, diced
- 4 medium carrots, diced
- 1 medium zucchini, diced
- 1 ½ tsp italian seasoning
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tbs minced garlic
- 1 ½ cups green lentils
- 1 28 oz can crushed tomatoes
- 6 cups vegetable or chicken broth
- 1 tbs Worcestershire sauce
- 1 lb italian sausage
- Fresh Basil to Taste
- Parmesan Cheese to Taste
Directions
- Turn your crockpot to high, add oil, onion and garlic saute while chopping the rest of your ingredients.
- Add sausage, stir well, making small crumbles. Let cook for 5 minutes.
- Add carrots, zucchini, lentils, Italian seasoning, salt, paprika, black pepper and Worcestershire sauce. Stir well.
- Add tomatoes and broth and stir until combined.
- Set the crock pot to low for 8 hours.
- Top with fresh basil, parmesan cheese and enjoy.
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2 comments
This is one of our favorite soups! I use chicken Italian sausage and cook it in a Dutch oven on the stove top. I often use small brown lentils instead of the green ones and sometimes I don’t have fresh basil and leave it out. It’s consistently fabulous.
Kathy
I made this soup today, and it is AMAZING!!! I made it exactly to the recipe with the exception of substituting Beyond plant based sausage (just one), vegan bullion and coconut aminos instead of worcestershire. To save time I used my Instant Pot and cooked on high pressure for 12 minutes. This is hearty and savory, and definitely a do-over! Thank you for another great recipe – really showcases your products :)
PG
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