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Slow Cooker Lentil Soup with Turkey Bratwurst, Leeks, and Sherry Vinegar

Slow Cooker Lentil Soup with Turkey Bratwurst, Leeks, and Sherry Vinegar
  • Meal

    Main Dish

  • Cusine


5 links

2 tsp. olive oil

2 cups brown lentils

1 cup chopped celery

1 cup chopped carrots

1 large leek, light green and white parts chopped and then washed in salad spinner or colander

2 bay leaves

1 tsp. dried thyme

8 cups chicken stock

2 T Spanish sherry vinegar

chopped parsley for garnish


Heat the olive oil in a large frying pan and brown the sausage well. (You could skip this step if you’re using pre-cooked sausage, but browning the sausage will add flavor.)Rinse the lentils if needed (lentils that come in a package usually don’t need to be rinsed, but if you buy in bulk I would rinse them.)Chop the celery and carrots.Chop light green and white parts of the leek and then wash in salad spinner or in a colander placed in the sink.Put the whole sausages, lentils, chopped celery, chopped carrots, chopped leeks, bay leaves, dried thyme and chicken stock (I used my homemade chicken stock) into the slow cooker.Cook 4-5 hours on high (or 8-9 hours on low) or until the lentils are well-softened and barely starting to dissolve into the soup.Remove sausage and cut into bite-sized pieces, add back into soup and cook on high for 20-30 minutes more.Stir in the vinegar and serve hot, with chopped fresh parsley if desired.If you prefer a soup where the sausage is more chewy, leave it out until the lentils are nearly done. Then slice the sausage and add to the soup and cook one more hour on high.