Slow Cooker Lentil Soup

By stretchina

Ingredients

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

Details

Servings 8

Preparation

Step 1

Place ingredients in a 4 to 5 qt. 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 hrs. Uncover, stir in bacon and heat for 30 minutes more; remove bay leaves. Yields about 1 1/2 cups per serving

NOTES: 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 shitake mushroom caps for the Canadian baco and use vegetable broth (could affect PointsPlus values.)

For additional flavor, top each serving with a splash of white wine vinegar.