Crock Pot Lentil Soup with Sausage and Apples

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and dice apples, set aside.

Step 2

Finely chop onion, set aside.

Step 3

Chop celery to ½" pieces. Set aside

Step 4

Finely chop garlic cloves.

Step 5

Measure out dried sage and thyme.

Step 6

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent ~5 minutes.

Step 7

Add half the diced apples and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, ~5 minutes.

Step 8

Add the celery, garlic, sage and thyme, and stir to combine

Step 9

Pour in the cider and let it come to a bubble.

Step 10

Scrape the mixture into 6 to 8 quart crock pot.

Step 11

Add the sausage, lentils, nutmeg, 1 teaspoon salt, and a generous amount of black pepper to the crock pot; pour in 3 cups water.

Step 12

Cover and cook on low until the lentils are tender and the flavors are melded and blended, ~8 hours.

Step 13

Just before you are ready to eat, add the vinegar.

Step 14

Stir together the sour cream with mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary.

Step 15

Serve in bowls topped with the scallions and remaining chopped apples.