Slow Cooker Turkey Sausage and Lentil Soup

From the roundup: 22 High Protein Slow Cooker Meals That Actually Fill You Up

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I skipped the lemon juice the first time I made slow cooker turkey sausage and lentil soup, and the whole pot tasted flat in a way I could not explain until I went back and read my own notes. Now I squeeze it in right before serving without fail, and it sharpens everything. I get this going around 7 a.m. with about fifteen minutes of chopping, and by dinner the lentils have broken down enough to thicken the broth on their own so it eats more like a stew than a thin soup. Leftovers hold up all week and actually get better overnight, which is exactly what I need when I am stretching a single pot across seven people and school-night schedules.

How this one became a regular

I first made this on a Tuesday in January when I had a pound of turkey sausage in the fridge that needed to be used and exactly zero motivation to stand at the stove. I threw everything in the slow cooker before school drop-off and did not think about it again until dinner. My pickiest eater, who usually eyes anything with visible lentils with deep suspicion, ate two bowls and asked if there was more bread.

It has been in the rotation ever since. I usually make it Sunday or Monday so I have something easy to reheat for lunches midweek. The lentils absorb a lot of liquid overnight, so I always keep a little extra broth on hand for reheating.

Why you will love this

• Everything goes into the slow cooker raw, no browning the sausage first, which saves real time on a busy morning.
• The lentils thicken the broth on their own as they cook, so the texture is hearty without any extra steps.
• Turkey sausage keeps it lighter than pork sausage but still gives the broth a deep, savory flavor after 8 hours.
• One pot feeds six, and it reheats well for several days of lunches without getting soggy or bland.
• The lemon juice at the end costs almost nothing but makes a noticeable difference, do not skip it.

Tips for success

• Rinse and sort your lentils before they go in. Green lentils occasionally have small pebbles mixed in, and finding one in your bowl is not fun.
• Cook on LOW for 7 to 8 hours if you can. HIGH for 4 to 5 hours works, but the LOW setting gives the broth more time to develop and the lentils a better texture.
• If you want lentils that hold their shape, use French green lentils. Brown lentils will break down more and give you a thicker, almost stew-like consistency. Both are good, just different.
• Wait to add the lemon juice until you are ready to serve. I once stirred it in an hour early and the brightness was mostly gone by the time we sat down.

If it turns out too thick

• Lentils absorb liquid as the soup sits, especially overnight. Stir in a splash of chicken broth or water when reheating and it loosens right back up.
• If the soup is thicker than you like straight out of the slow cooker, it probably just cooked a little long on HIGH. Add broth a quarter cup at a time until it reaches a consistency you like.
• On the other hand, if it seems thin after 7 hours, leave the lid slightly ajar for the last 30 minutes to let some steam escape.

Substitutions

Smoked turkey sausage is what I use, but chicken andouille or a mild Italian pork sausage both work well here. If you use a raw sausage instead of a pre-cooked smoked one, slice it and give it a quick sear in a skillet first so it does not turn an odd color in the slow cooker. For a fully poultry-free version, swap the chicken broth for vegetable broth. Fire-roasted diced tomatoes are a good swap for regular if you have them, they add a little extra depth without changing anything else.

For lentils: green or brown are the most forgiving here. Red lentils will break down almost completely and give you a much thicker, creamier texture, which some people love. Just know it will look quite different from the photos. French green lentils hold their shape the best if texture is important to your crew.

Make-ahead and storage

This soup is genuinely better the next day. You can make it a full day ahead, let it cool, and refrigerate it overnight. The flavors settle and the broth gets richer. Reheat on the stovetop over medium-low heat, stirring in a splash of broth as needed since the lentils will have soaked up quite a bit of liquid by morning.

Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely and portion it into freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating, and again, add a little broth when warming it up since the texture will be thicker after freezing.

Brittany Stage

Slow Cooker Turkey Sausage and Lentil Soup

Sliced turkey sausage and green lentils simmer low and slow with carrots, celery, and diced tomatoes until the broth is thick, hearty, and deeply savory. A squeeze of lemon right before serving pulls every flavor together.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb smoked turkey sausage sliced into 1/2-inch rounds
• 1 1/2 cups green or brown lentils rinsed and picked over for any debris
• 3 medium carrots peeled and sliced into coins
• 3 stalks celery sliced
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 can (14.5 oz) diced tomatoes with their juices
• 6 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp kosher salt plus more to taste at the end
• 2 tbsp fresh lemon juice from about 1 lemon, added at serving
• 2 tbsp fresh parsley chopped, for garnish

Equipment

• 6-quart slow cooker
• cutting board
• chef’s knife

Method

 

1. Rinse the lentils in a fine mesh strainer under cold water and pick out any small stones or shriveled pieces. Set them aside.
2. Add the sliced turkey sausage, rinsed lentils, carrots, celery, onion, and minced garlic directly into the slow cooker insert. No browning is needed here, the long cook time develops plenty of flavor on its own.
3. Pour in the diced tomatoes with all their juices and the chicken broth. Stir in the cumin, smoked paprika, dried thyme, black pepper, and 1 teaspoon of kosher salt. Give everything a good stir so the spices are distributed evenly.
4. Place the lid on the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The lentils should be completely tender and starting to break down slightly, which naturally thickens the broth. If you are using French green lentils, they will hold their shape a bit more than brown lentils.
5. Once the lentils are tender, taste the soup and adjust the salt. Stir in the fresh lemon juice right before serving. The lemon is not optional here; it wakes up all the other flavors in a way nothing else will.
6. Ladle into bowls and top with fresh chopped parsley. Serve with crusty bread on the side if you like.

Notes

If your lentils are older (purchased more than a year ago), they may take an extra hour to fully soften. Always check the lentils rather than relying purely on the clock. Store leftovers in the fridge for up to 5 days; add a splash of broth when reheating as the lentils will absorb liquid overnight.

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