Get cozy with this Crockpot Lentil Soup—it takes just fifteen minutes of prep to make this hearty and flavorful slow cooker meal. This delicious slow cooker lentil soup with sausage is an meal full of savory onions, peppers, and garlic.
Start it early in the day and add the spinach about 10 minutes before serving for a delicious comfort meal.
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What you need to make Crockpot Lentil Soup
- Beef kielbasa. For a lower fat version you could substitute turkey kielbasa, which has ⅓ the fat content.
- Dried lentils. I usually use brown or green lentils, but red lentils would work as well.
- Cooked chicken. I use either leftover rotisserie chicken* or cooked chicken breasts. You can use light or dark meat as your family prefers. If your cooked chicken is frozen, you do not have to thaw it first.
- Onion. I use yellow onion.
- Green bell pepper.
- Carrot.
- Garlic. Real garlic enhances the flavor of this lentil soup, but in a pinch you could use granulated garlic or garlic powder.
- Dried thyme.
- Black pepper. Freshly ground is always best.
- Ground cumin.
- Bay leaf.
- Beef broth.
- Chicken broth.
- Fresh spinach. If you need to substitute frozen spinach, thaw it first and add it at least 30 minutes before serving.
* Be sure to check out my other rotisserie chicken dinner ideas for easy weeknight dinners!
How to make Crockpot Lentil Soup
Lentil soup is an easy slow cooker recipe that requires minimal preparation.
- Chop the onion, green bell pepper, carrot, and garlic.
- Chop the cooked chicken and beef kielbasa.
- Place all ingredients except chopped spinach in the crockpot.
- Cover and cook on low for about six hours, then add chopped spinach and cover. Let stand for 5-10 minutes or until the spinach wilts.
- Remove the bay leaf and stir gently. If needed, salt to taste. Enjoy!
Variations
Vegetarian option
Vegetarian lentil soup is just as delicious as the version with meat! Substitute a vegetable broth made from a vegetable broth base (this gives a richer taste than boxed vegetable broth) for the chicken and beef broth.
Add an extra chopped carrot and green bell pepper in place of the turkey kielbasa and chicken, and add a dash of liquid smoke for flavor.
Use what you have
This slow cooker lentil soup is easily adapted to use what you have. You could add:
- diced celery
- chopped or crushed tomatoes (try fire-roasted tomatoes)
- chopped red bell pepper
- diced potatoes
- jalapeño pepper
- diced sweet potato
- chopped zucchini
Seasoning variations:
- Italian seasoning
- cayenne pepper or crushed red pepper flakes
- cilantro, cumin, and lime juice (omit thyme and bay leaf)
Garnish options:
- chopped fresh parsley
- sliced green onions
- feta cheese
- croutons
- crackers
- crusty dinner rolls
Leftovers and freezing
Leftovers. Store leftovers in an airtight container in the refrigerator for 4-5 days.
Freezer instructions. To freeze lentil soup for cooking later, prepare all ingredients except spinach, lentils, and broth and combine in a freezer bag. Label with Crockpot Lentil Soup, the date, and the following instructions: "Add bag contents to crockpot with 1 pound dried lentils and 32 ounces each of chicken and beef broth. Cover and cook on low for six hours. Turn off crockpot, add two cups coarsely chopped spinach, and cover for ten minutes. Before serving, remove bay leaf and stir gently." Freeze for up to six months for best quality.
Recipe
Crockpot Lentil Soup with Kielbasa
Ingredients
- 1 pound beef kielbasa
- 1 pound dried lentils
- ⅔ cup cooked chicken
- 1 medium onion
- 1 small green pepper
- 1 medium carrot
- 2 garlic cloves
- ½ teaspoon thyme
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 1 bay leaf
- 32 ounces beef broth
- 32 ounces chicken broth
- 2 cups fresh spinach, coarsely chopped
Instructions
- Rinse and drain 1 pound dried lentils.
- Chop 1 medium onion, 1 small green pepper, and 1 medium carrot.
- Slice 1 pound beef kielbasa crosswise into ½" to 1" pieces and chop ⅔ cup cooked chicken into bite-sized pieces.
- Mince 2 garlic cloves.
- Combine chopped vegetables and minced garlic with ½ teaspoon thyme, ¼ teaspoon pepper, ¼ teaspoon cumin, 1 bay leaf, 32 ounces beef broth, and 32 ounces chicken broth in a six-quart slow cooker. Cover and cook on low for about 8 hours or until lentils are tender.
- Coarsely chop 2 cups fresh spinach.
- Add spinach and cover. Let stand 5-10 minutes or until spinach wilts.
- Remove cover and stir. Discard bay leaf before serving.
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