Slow Cooker Lentil and Sausage Soup GUEST BLOG

Katie whipped this up for New Years in her slow cooker a perfect lazy day meal! Its from BEVCOOKS.COM        Needless to say I did tease her about her rosemary garnish!!

• 1 pound Italian sausage
• 3 carrots, sliced
• 4 cloves garlic, minced
• 1/2 large yellow onion, diced
• 2 cups red lentils (you can swap in green if you prefer)
• 1 quart chicken stock
• 1 cup water
• 1 Tbs. chopped fresh rosemary, plus more for garnish
• 2 Tbs. lemon juice, plus more wedges for serving
• coarse salt

1. In a large skillet, brown the sausage all over until no longer pink, about five minutes.
2. To a slow cooker, add the sausage, carrots, garlic, onion, lentils, stock, water, and rosemary. Season with a pinch of salt. Cook on low for 4 hours.
3. Add the lemon juice, and taste. Holy faces, right? If it needs a tiny bit more salt, go ahead and throw a pinch in.
4. Serve soup with crusty bread, a sprig of rosemary, and more lemon wedges. And parmesan if you want!
5. Makes about six dinner servings.