Lentil with Canadian Bacon Soup

3 medium carrot(s), peeled, cut into large chunks
2 medium celery, ribs, cut into large chunks
1 medium onion(s), cut into large chunks
2 medium garlic clove(s), minced
2 cup(s) dry lentils, picked over
3 piece(s) bay leaf
1/2 tsp dried thyme, crushed
1/4 tsp black pepper, or to taste
8 cup(s) canned chicken broth -low sodium
3oz Canadian-style bacon, diced (3 or 4 slices

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 (could affect POINTS values).

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


Number of Servings: 6

Recipe submitted by SparkPeople user YOOUPERH.