Slow cooker lentil soup
Maximum comfort and minimal effort make this the ideal soup for any cold weather day. Only 12 minutes of preparation and the slow cooker does the heavy lifting. Lean Canadian bacon infuses a smoky layer into the broth and adds depth to the broth. A quick puree of a cup of lentils adds body. With a hearty eight servings, this dish tackles a crowd of hungry sledders or makes a sock pile of lunches for the week. For additional flavor, top each serving with a splash of white wine vinegar or sub in 1 tablespoons fresh thyme for the dried thyme to kick up the fresh herb flavor.
2 medium, peeled, cut into large chunks
2 rib(s), medium, cut into large chunks
1 medium, cut into large chunks
2 medium clove(s), minced
2 cup(s), picked over
½ tsp, crushed
½ tsp, or to taste
¼ tsp, or to taste
Canned chicken broth
Uncooked Canadian bacon
4 oz, diced (4 or 5 slices)
1. 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.