Recipe: Slow Cooker Sausage and Lentil Stew

updated Jan 29, 2020
Snapshot Cooking
Sausage and Lentil Soup
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Joe Lingeman)

We know you’ll fall in love with how easy it is to pull off this hearty, protein-packed dinner. But what will really win you over is its savory, smoky flavor, which leaves just the faintest hint of spice on your tongue. It’s inspired by sausage and white bean soup, but we gave it a Southern twist by adding a pack of Andouille chicken sausage. Best of all, there’s next to no prep work needed, meaning your slow cooker does all the heavy lifting to bring dinner to the table.

(Image credit: Joe Lingeman)

Why Chicken Sausage Is a Drop-Dinner Hero

The beauty of chicken sausage is that it’s already cooked, so there’s no need to brown the meat on the stovetop first. Sliced into chunks, the sausage holds its shape throughout the all-day cook, and infuses its flavor into the stew. The recipe calls for andouille-style sausage, which adds warm, smoky spices and a hint of heat to the stew, but any variety of chicken sausage will work.

French Lentils Are the Best Choice for All-Day Cooking

When it comes to making stew that simmers all day in the slow cooker, French lentils deliver far better results than other varieties of lentils such as green, brown, or red. That’s because small, dark-colored French lentils, which are a type of green lentil, hold their shape remarkably well, meaning they won’t get mushy.

Sausage and Lentil Soup

Prep time 5 minutes

Cook time 6 hours to 8 hours

Serves 6 to 8

Nutritional Info


  • 2 cups

    dried French lentils, also known as du Puy

  • 12 ounces

    cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces

  • 3 cups

    chopped kale leaves

  • 1

    medium onion, diced

  • 2 cloves

    garlic, minced

  • 6 cups

    low-sodium chicken broth

  • 2 sprigs

    fresh thyme

  • 2 teaspoons

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper


  1. Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.

Recipe Notes

Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.