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!