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Slow Cooker Turkey Sausage and Lentil Soup, high protein slow cooker meals
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
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.