Sausage and Lentil Soup (Slow Cooker)

Ingredients

• 6 stripsbacon, cut into small pieces
• 454 g (16 ounces)Italian sausage
• 1 mediumonion, finely chopped
• 2 stickscelery, finely chopped
• 1 mediumred pepper, finely chopped
• 4 clovesgarlic, minced
• 1.42 litres (6 cups)chicken stock
• 425 g (15 ounces)tomato sauce
• 285 g (1½ cups)dried green or brown lentils
• ½ teaspoondried oregano
• ¼ teaspoon, or to tastecrushed red chilli flakes
• to tastesalt and pepper

Instructions

1. 1

   Fry the bacon

   Cook the bacon in a frying pan over medium-high heat for about 10 minutes, until crisp. Transfer it to a plate lined with kitchen paper, leaving the rendered fat in the pan.

2. 2

   Brown the sausage

   Fry the sausage meat in the same pan for about 7–8 minutes, breaking it up with a spoon as it cooks. Transfer it to the plate with the bacon.

3. 3

   Soften the vegetables

   Leave about 1–2 tablespoons of fat in the pan. Add the onion, celery and red pepper, then sauté for 5–7 minutes, until softened and lightly browned.

4. 4

   Cook the garlic

   Stir in the garlic and cook for about 30 seconds. Transfer the pan mixture to the slow cooker.

5. 5

   Slow-cook the soup

   Add the cooked bacon and sausage, chicken stock, tomato sauce, lentils, oregano and crushed red chilli flakes to the slow cooker. Cook on high for 3–4 hours or on low for 6–8 hours.

6. 6

   Season and blend

   Taste and season with salt and pepper as needed. If you like, use a hand blender to blend some of the soup.

What is sausage and lentil soup?

Lentil soup is made in many food traditions, and this version takes an American, Italian-inspired approach with Italian sausage, bacon and tomato. It is a substantial slow-cooker meal, with lentils and meat simmered together in chicken stock.

Browning the bacon, sausage and vegetables before adding them to the cooker gives the soup a deeper savoury flavour. The lentils make the broth filling without needing a separate starch in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 572 calories, 29g protein, 39g carbs, 34g fat.

The lentils and vegetables provide most of the carbohydrate, while the sausage and bacon contribute much of the fat and protein. Serve a bowl with a green salad or extra vegetables to balance the rich, filling soup.

Build flavour in the frying pan

Bacon: frying it until crisp renders fat that is used for the sausage and vegetables. Leave the fat in the pan after transferring the bacon, as directed.

Sausage: break it into small pieces while it browns so it distributes through the soup. The recipe uses Italian sausage, which brings its own seasoning.

Vegetables: let the onion, celery and red pepper soften and pick up a little colour before adding them to the slow cooker. Add the garlic last, since it needs only about 30 seconds in the pan.

Choose and check the lentils

Green or brown lentils are both suitable here. Sort through them for any debris and rinse them before adding if needed; use them dried, as the recipe specifies.

Slow cookers can vary, so check the lentils towards the end of the stated cooking time. They should be tender rather than chalky, while still holding their shape.

Keep the texture to your liking

The soup is served as-is, with the lentils and meat intact. For a thicker, more blended texture, use an immersion blender to purée just some of it, as the method suggests.

Blend in short bursts and stop while plenty of whole lentils and sausage remain. This gives the broth more body without turning the whole pot smooth.

Plan around the slow-cooker timing

The recipe allows 3–4 hours on high or 6–8 hours on low. The total time is listed as 225 minutes, but the low setting takes longer, so choose the setting that fits your schedule.

The stovetop browning happens before slow cooking and is part of the preparation. Once the ingredients are in the cooker, keep the lid on while they cook.

What to serve alongside

A piece of crusty bread is handy for soaking up the tomato-rich broth. For a lighter contrast, serve the soup with a simple green salad or steamed vegetables.

The bacon and sausage make the soup rich and savoury, so a fresh, crisp side balances the meal. Serve the soup hot once the lentils are tender and the seasoning is adjusted.

Recipe notes & tips

• Cut the bacon and vegetables into small, even pieces so they cook consistently in the pan.
• Break the sausage into small crumbles as it browns for an even distribution through the soup.
• Keep about 1–2 tablespoons of rendered fat for sautéing the vegetables.
• Add the garlic only after the vegetables have softened, and cook it for about 30 seconds.
• Check the lentils towards the end of the cooking window, as slow cookers can vary.

Variations

• Use brown lentils: choose them instead of green lentils for the same method.
• Adjust the heat: use more or fewer chilli flakes to suit your preference.
• Make it smoother: blend a larger portion of the finished soup with an immersion blender.
• Add a fresh finish: scatter chopped parsley over each bowl before serving.
• Serve with bread: offer crusty bread alongside to mop up the broth.

Common mistakes to avoid

• Skipping the browning: the recipe relies on the pan-fried bacon, sausage and vegetables for flavour, so brown them before slow cooking.
• Discarding all the fat: leave about 1–2 tablespoons in the pan to sauté the vegetables.
• Burning the garlic: add it after the vegetables and cook for only about 30 seconds.
• Over-blending: purée only some of the soup if you want to keep whole lentils and sausage pieces.
• Seasoning too early: taste the finished soup and add salt and pepper as needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Reheat gently on the hob or in the microwave until piping hot; freeze portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions