Step 1

Place the lentils in a 6-quart slow cooker with the broth, tomatoes, carrots, celery, garlic, Worcestershire sauce, hot pepper sauce, bay leaf, parsley, garlic powder, pepper, and nutmeg. Stir to combine.

Step 2

Add in the kielbasa and mix.

Step 3

Cover and cook for 4 to 5 hours on high or 8 to 10 hours on low until the lentils are cooked.

Step 4

Add in the red wine vinegar. Add salt and pepper, if desired. Remove the bay leaf, ladle into bowls, and serve.