Red Lentil and Bacon Slow Cooker Soup
This is a slow cooker dish that gets a thumbs up from me and the whole family. It's a looker (a rarity with slow cooker dishes I must admit) and tastes even better. It can handle being left to cook on LOW for 6-10 hours so there's plenty of scope for it to work perfectly with your schedule.
Tweaked from a recipe by Dianne Page (no relation)
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 8 1x
- Category: Soup
- Method: Slow cooker
- Cuisine: British
Ingredients
Scale
- 200g (7oz) lardons
- 2 medium onions, finely chopped
- 2 carrots, finely chopped
- 230g (8oz) red lentils
- 2 x 400g (13oz) can of chopped tomatoes
- 1.4 litres (3 pints) chicken stock
- Freshly milled pepper
- a handful of parsley, chopped
Instructions
- In a large non-stick pan, heat the lardons until the fat begins to run.
- Now add the onion and carrot and cook gently, stirring occasionally, until golden brown.
- Add the remaining ingredients (except the parsley) and bring to the boil. Simmer gently for 5 minutes and transfer to the slow cooker.
- Put the lid on and cook on LOW for 6-10 hours.
- Adjust the seasoning to taste, stir in the chopped parsley and serve.
Keywords: soup, cosy, slow cooker
Find it online: https://marmaladeandme.com/red-lentil-bacon-slowcooker-soup/
