{Slow Cooker} Sausage and Lentil Soup

I don't know about where you are, but here in just about the northeast-est of northeast Washington it is still cold. It hasn't snowed for awhile, but there are still piles upon piles of it. Dirty, grimy, slippery, slushy, icy. And that brisk air still whistles down out of the Canadian mountains from time to time.

That being said, we still hold our soup mugs tightly! A warm soup is such a comfort  in the chilly winter months, and this hearty collection of sausage, lentils, cabbage, and other vegetables is no exception.

We used elk German sausage in ours (I have a couple of huge packages I'm not sure what to do with- any ideas?), but you can substitute whatever kind of smoked sausage variety you like.

The addition of cayenne pepper turns up the heat in a different way, and again, you can adjust it to your liking. I think I got a little sprinkle happy, cause our noses were running and we decided we needed a dollop of sour cream to cut the spice!

By the way, have you ever used the word "dollop" for anything but sour cream? Just thought I'd throw that out there, because I don't think I have. Hm.

Whatever you do, make sure to put this soup on your list before winter is over- you'll be happy you did!

Slow Cooker Sausage and Lentil Soup

(printable version)

adapted from allrecipes.com

makes about 6 servings

7 oz. dry lentils (about 1 cup), rinsed

1 small onion, diced

1/2 of a small head of cabbage, roughly chopped

2-3 cloves garlic, minced

2-4 (depending on size) smoked sausages, chopped

1 16 oz. can diced tomatoes

4-5 cups chicken broth

1 bay leaf

1 tsp dried thyme

1/4-1/2 tsp cayenne pepper (adjust to taste)

salt and pepper to taste

Place all ingredients in slow cooker and cook on low 6-8 hours. If desired, serve topped with sour cream.