My mom used to make lentil soup when I was younger… though hers (no disrespect to my Mama) never tasted anywhere near as good as our slow cooker lentil soup! This recipe has bacon and swiss chard, carrots and celery too. It’s an awesome recipe for fall and a great meal that you can eat on all week long.
Start by crisping up the bacon in a skillet.
Transfer the bacon to your slow cooker and then add in all of the other ingredients.
Cover and cook until the lentils are soft, on low for 6 to 8 hours or on high for 3 to 4. Give it a taste before serving and adjust seasonings accordingly, adding more salt or pepper as needed.
Serve your slow cooker lentil soup by itself or with a few saltine crackers for topping.
- 6 strips of bacon, chopped
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and diced
- 3 stalks of celery, diced
- 2 garlic cloves, peel and minced
- 4 cups loosely packed swiss or red chard, stemmed and chopped
- 1 cup green lentils, rinsed
- 8 cups chicken broth or stock
- 1 (15-ounce) can diced tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- Set a skillet over medium-high heat with the bacon. Cook until crispy, about 8 minutes. Transfer the bacon, with a slotted spoon, to the bowl of your slow cooker.
- Add in the remaining ingredients, stirring to fully combine. Cover and cook on low for about 6 to 8 hours or on high for 3 to 4 hours, or until the lentils have softened. Taste before serving and adjust seasonings accordingly, adding more salt or pepper as needed.