I’ve been having fun with my new (old) crock pot.
For the lentil soup I threw everything in without browning. If one wants a richer soup saute or brown the meat and veggies a bit. This one came out very well without doing so. I simply cut up and threw all the below ingredients into the pot and turned it on high. I cooked it for the afternoon. If you want to do it overnight the low setting would be fine as well.
The sausages were highly flavored and spiced so the flavor of the soup was greatly influenced by them. Think about what sort of sausage you’re using and adjust the flavors accordingly.
1 lb bison sausage (any sausage of your choice is fine)
2 cups dry lentils
water to fill the pot after all ingredients added
whole bunch of celery sliced
1 large onion diced
3 carrots sliced
5 cloves garlic diced
1 cup red wine
3 bay leaves
1 tbls celery seed
2 tbls balsamic vinegar
2 tbls molasses
Salt and pepper to taste (I used red chili flakes)