Slow Cooker Sausage Lentil and Arugula Soup

• Gluten free

• Meat

  • 2 lbs Sweet italian sausage

• Produce

  • 4 oz Arugula
  • 4 Garlic cloves
  • 1 Onion
  • 2 cups Red lentils

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Drinks

  • 2 28-ounce cans Tomatoes in tomato juice

• Liquids

  • 2 cups Water

Found on melaniemakes.com

Description

Ingredients

• 2 pounds sweet Italian sausage, casings removed
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 cups chicken stock
• 2 cups water
• 2 cups red lentils
• 2 28-ounce cans diced tomatoes in tomato juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces arugula

Directions

• In a six quart slow cooker, saute sausage until brown and in crumbles.
• Add all other ingredients, except arugula and stir gently to combine.
• Cook on HIGH three hours or LOW six hours.
• Before serving, stir arugula into soup until wilted.