Place ingredients in a 4- to 5-quart 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 hours.
Uncover, stir in bacon and heat for 30 minutes more; remove bay leaves.
Yields about 1 1/2 cups per serving.
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 shiitake mushroom caps for the Canadian bacon and use vegetable broth.
For additional flavor, top each serving with a splash of white wine vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (339g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 7mg||2 %|
|Sodium 1148.8mg||40 %|
|Potassium 761.8mg||20 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 20.4g|
|Protein 19.1g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 249
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