Ingredients
- ½ pound bulk pork sausage
- 8 cups water
- 2 (14.5 ounce) cans chicken broth
- 1 (28 ounce) can diced tomatoes
- 1 (16 ounce) package dry lentils, rinsed
- 1 large onion, chopped
- 1 stalk celery, finely chopped
- 1 cup shredded carrot
- 1 tablespoon chopped garlic
- 1 tablespoon garlic powder
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon dried basil
- 1 pinch dried rosemary
- salt to taste
- 1 ½ cups diced cabbage
What Makes This Dish So Tasty
Cooking Techniques
- Brown the sausage first to develop rich flavors and add depth to the soup.
- Simmer the soup gently to allow the lentils to soften without breaking apart too much.
Directions
Warm a large pot over medium-high heat. Crumble the sausage into the pot and cook it, stirring occasionally, until it’s nicely browned—this should take about 5 to 7 minutes. Once cooked, transfer the sausage to your slow cooker. Next, add the water, chicken broth, diced tomatoes, lentils, chopped onion, celery, carrot, and garlic to the slow cooker as well. Sprinkle in the garlic powder, parsley, oregano, pepper, basil, rosemary, and salt to season everything. Set the slow cooker to low and let it cook until the lentils are tender, which usually takes around 4 hours. When the lentils are ready, stir in the cabbage and let the soup cook a little longer until the cabbage softens, about 15 to 20 minutes. Give it a final taste and adjust the seasoning if needed before serving.
