Slow Cooker Lentil Soup With Sausage and Apples

The additions of apple juice/wine and all the add-ons in Step 3 elevated my usual lentil soup to a revelation of Oh My! Didn't know it could be this awesome! I'll be sure to get some apple cider next time. Can't wait.

I thought this turned out great. I used a chicken andouille sausage. I omitted sage due to a lack of any in my pantry, used allspice in place of nutmeg, added a dash of cumin, and used two cups of chicken broth and one cup of water instead of three cups of water. Very tasty. I also paired the soup with a Ginger-Scallion Steamed Mahi-Mahi (recipe by Connie Chung, adapted by Ali Slagle on NYTCooking). Everything was very satisfactory. The soup is being added to the rotation.

Echoing the need for significantly more liquid. Everything across the surface was burnt black when I got home. But mixed all together it was still tasty.

This was great! Used black lentils and Firld Roast vegetarian apple-sage sausages in place of the andouille. Also subbed white for black pepper because I thought it married well with the nutmeg. My only comment is that there isn't nearly enough liquid in the recipe as written. But that's an easy fix!

The flavors on this are lovely—hearty but not overpowering. I got a late start on this so I cooked on high for 2hrs and then low for 4 more. Don’t skip the garnishes, they add a really nice fresh lift to the end result.

I made this with Field Roast Smoked Apple and Sage vegetarian sausage, and it was delicious! I cooked it in the slow cooker on high. It was done in about 3-3 1/2 hours. I left it on “keep warm” for a couple more hours, but should have added more water. Definitely a keeper for me!

The finished soup was flavorful and delicious. A possible amendment would be to add some Worchester, or some anchovy paste to deepen the flavor profile. While it had sharpness, it lacked depth. To make it more of a stew, I added cubed avocado and croutons. I intend to experiment with making this into pot pie, as I think it benefits from something crusty. Alternately, I'll serve it with a crusty french bread.

We used vegan Italian sausage and found that the flavor overwhelmed any other flavor nuance in the soup. It was certainly hearty and satisfying, but I would try a less flavorful sausage next time in hopes of tasting the other layers.

Three cups of water is way too much and will turn this soup into a bland bouillon. One cup will do.

Tasty, though it takes a long time to cook the actual prep was quick and easy. I liked it a bit better before putting the vinegar sour cream and mustard in it before serving. Next time I might skip or use 1/2 the recommended amount of these last ingredients.

We loved this! Used a spicier vegan sausage, red lentils, skipped the sour cream (dairy allergy), kept the mustard. Accidentally added both apples at the beginning. I was worried bc didn’t have time to sauté anything - just dumped it all in the slow cooker - and used veggie broth bc I didn’t have cider. Maybe the extra apple made up for the cider? Anyway we loved it!

This recipe is so hearty and satisfying in the winter. I’ll be honest, I skipped the prep cooking and just chopped and threw everything in the slow cooker. It’s delicious.

I live at 7500 ft and cooking any kind of legume is difficult to get to a softened stage on the stove top and have to use a pressure cooker. I cooked this on the hi setting for 15 minutes and then allowed a gradual release. I followed recipe as written, with the exception of chicken broth instead of water and one bunch of kale for some greens. This recipe is excellent and may be my new lentil one pot go to meal for a while. A keeper for sure.

I didn’t have time to prep in the morning, so I opted to use my instant pot instead. I used the sauté function at the beginning, then cooked for 25 minutes on high pressure. The soup turned out perfectly, very flavorful!

Loved it, but am going to try with red lentils next time.