Lentils cook much more quickly than dry beans, so this has become kind of a staple for us on nights when I need to cobble something together from the pantry. If you're vegetarian, simply skip the sausage and use vegetable stock.
Brown sausage in large soup for about ten minutes, breaking up meat as it cooks.
Stir in onion and garlic; cook for ten minutes more.
Add lentils, stock, bay leaves, carrots, celery, and tomatoes (with juices). Bring soup to a boil, then simmer for an hour.
Remove bay leaf and stir in remaining ingredients except green onions. Simmer for 30 more minutes. Serve with green onions as optional garnish.
Notes
When overcooked, lentils can become quite mushy. I don't recommend this recipe for an all-day slow cooker meal. You can use the slow cooker, but do it when you'll be around to check for doneness.If you're vegetarian, simply skip the sausage and use vegetable stock.