Slow Cooker Lentil Soup

Slow Cooker Lentil Soup

Serves: 8


  •   2 medium uncooked carrot(s), peeled, cut into large chunks   
  •   2 rib(s) (medium) uncooked celery, cut into large chunks   
  •   1 medium uncooked onion(s), cut into large chunks   
  • 2 clove(s) (medium) garlic clove(s), minced   
  •   2 cup(s) dry lentils, picked over   
  • 3 leaf/leaves bay leaf   
  • 1/2 tsp dried thyme, crushed   
  • 1/2 tsp table salt, or to taste   
  • 1/4 tsp black pepper, or to taste   
  • 8 cup(s) canned chicken broth   
  •   4 oz uncooked Canadian-style bacon, diced (4 or 5 slices)   


  • Place ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper and broth. Cover slow cooker; cook on low setting for 6 hours. Uncover, stir in bacon and heat for 30 minutes more; remove bay leaves. Yields about 1 1/2 cups per serving.


  • To thicken soup, remove 1 cup of cooked lentils and puree in food processor; stir back into soup.For a lighter flavor, replace 4 cups of chicken broth with 4 cups of water.To make this vegetarian, substitute a cup of sliced shiitake mushroom caps for the Canadian bacon and use vegetable brothFor additional flavor, top each serving with a splash of white wine vinegar.

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