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)


  • 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


  1. In a large non-stick pan, heat the lardons until the fat begins to run.
  2. Now add the onion and carrot and cook gently, stirring occasionally, until golden brown.
  3. Add the remaining ingredients (except the parsley) and bring to the boil. Simmer gently for 5 minutes and transfer to the slow cooker.
  4. Put the lid on and cook on LOW for 6-10 hours.
  5. Adjust the seasoning to taste, stir in the chopped parsley and serve.

Keywords: soup, cosy, slow cooker