Slow Cooker Sweet Potato, Lentil, and Chicken Sausage Soup with Pumpkin Pie Spices
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
 
This hearty recipe for Slow Cooker Sweet Potato, Lentil, and Chicken Sausage Soup with Pumpkin Pie Spices will have your whole house smelling like fall.
Ingredients
  • 2 tablespoons olive oil
  • 1½ lbs (680 g) chicken sausage (buy it in bulk like ground meat or just remove it from the casings)
  • 1 large (1 lb) sweet potato, scrubbed and chopped (not peeled)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (195 g) dried brown lentils
  • 1½ teaspoons pumpkin pie spice mix
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 8½ cups (2 L) low-sodium chicken stock
  • 5 oz (142 g) baby kale (I used Earthbound Farm Organic Deep Green Blends Kale)
Instructions
  1. Heat the oil in a large skillet over medium-high to high heat; add the sausage and cook until browned, about 5 to 7 minutes, stirring occasionally.
  2. Add the browned sausage and all remaining ingredients (except the kale) to a slow cooker.
  3. Cook on HIGH until the sweet potato and lentils are tender, about 2 hours to 2 hours, 30 minutes (or on LOW for about 4 to 5 hours).
  4. Stir in the baby kale and let it sit until wilted, about 1 to 2 minutes.
  5. Serve.
Notes
Stovetop Version: Complete Steps 1 and 2. Transfer the browned chicken sausage and all other ingredients (except the baby kale) to a 5-quart pot. Bring to a boil, and then cover the pot and simmer until the sweet potato and lentils are tender, about 30 minutes. Turn off the heat and stir in the baby kale. Serve.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/slow-cooker-sweet-potato-lentil-and-chicken-sausage-soup-with-pumpkin-pie-spices/