Lentil Soup

Aunt Kathy discovered this recipe and gave me a copy. This version includes the changes she made. It's yummy, it's hearty, it's good for you. What more can you ask?

1 16 oz. pkg dried red lentils, sorted and rinsed.
3 (14 1/2 oz each) cans chicken broth
1 6 oz pkg sliced Canadian bacon, coarsely chopped
2 med carrots, cut into 1/2" pieces (I made them much smaller)
1 med potato, peeled and cut into 1/2" pieces
1 med onion, chopped
1 med stalk celery, cut into 1/2" pieces (I left this out because I didn't have any)
4 cups water
1 scant tsp dried thyme leaves (I used Italian Seasoning because it includes thyme and I didn't have any straight up)
1/2 tsp salt or garlic salt
1/4 tsp pepper (note: go easy of the pepper or it will be all you can taste)

Mix all ingredients in 3 1/2 to 6 quart slow cookers.

Cover and cook on Low heat setting for 8-9 hours or High for 3-5 hours or until lentil are tender (they pretty much disappear). Stir well before serving. Serves 8.

I sprinkled a little cayenne pepper on the top of mine and it was a fabulous addition!


Bonnie said...

This looks delicious ! I have never seen Canadian bacon here, what would you suggest as a suitable substitute ?

Jill M. said...


Jill M. said...

isn't your aussie bacon kinda funny and not at all crispy? that sounds like canadian bacon...totally might work.

Kath said...

Canadian bacon is all lean, so if you use your bacon, trim off the fat, then it will approximate Canadian bacon, as Jill says. (It should be sliced about the thickness of packaged bologna.)

Marissa said...

Yay! I'm glad you posted this! It's so yummy AND we have a crock pot, so I can make it!