Crockpot Lentil Andouille Soup
We combine healthy lentils and vegetables with a small amount of flavorful andouille sausage to make this hearty soup. The crock-pot cooks the soup slowly (and easily), although the lentils took longer than we anticipated to become tender. Next time, we may try adding the can of tomatoes after the lentils are tender to shorten the cooking time a couple of hours. Nevertheless, the soup is well-worth the short prep time since it can cook all-day on its own! Originally served as part of With the Holidays Behind.
Ingredients
- 1 cup lentils
- 2 cups beef broth, storebought stock
- 1 small onion
- 1 clove garlic
- 1 stalk with leaves attached celery
- 1 link andouille-style, 3.25 ounces sausage
- 14½ ounces canned, fire-roasted, crushed tomatoes
Instructions
We start by sorting through and rinsing the lentils. We add them to our small, 2½ quart crock-pot along with the beef stock. Next, we halve, peel, and chop the onion—yielding ¾ cup. We smash the garlic clove, discard the peel, and finely mince. We chop the celery—yielding, 6 tablespoons. We also quarter the sausage lengthwise and slice.
We add the onion, garlic, celery and sausage to the crock-pot and then stir in the crushed tomatoes. We stir, cover, and cook on low for 10 hours until the lentils are tender.
We taste for salt and serve.