Slow Cooker Lentil Soup with Bacon is everything you expect from this classic dish made easy with the help of the crockpot.
With a new year right around the corner, just about everyone I know is ready to shift their focus away from cookies and re-prioritize healthy eating. We all know what we should be eating – whole grains, lean proteins, leafy greens… you know the drill. So what’s stopping us?
Turns out: TIME! In fact, I recently polled my Facebook fans asking, “What is your biggest challenge when it comes to healthy cooking?” Two answers came back loud and clear: lack of time and a lack of easy (and delicious!) slow cooker recipes.
Ask and you shall receive, my friends. Slow Cooker Split Pea Soup with Bacon comes together in a matter of minutes and pretty much cooks itself.
Want to save even more time? Make a double batch and save for busy weekday lunches or pop in the freezer for another day.
By taking a few minutes in the beginning of your day to throw this soup in the slow cooker, you will be rewarded with a hearty, satisfying soup packed with the protein, fiber and nutrients your body craves. No red and green sprinkles required.
Your spoon is waiting.
- 2 slices bacon sliced into thin strips
- 1 medium onion diced
- 2 celery stalks diced
- 2 carrots diced
- 1 cup split green peas uncooked
- 1 teaspoon thyme
- 2 leaves bay
- 4 cups chicken broth low sodium
- 3 cups water
- 1/4 cup chopped fresh parsley optional garnish
- salt and pepper to taste
Cook the bacon strips in a medium pan over medium-high heat until crispy and browned; set aside on a paper towel lined plate.
In a slow cooker, add all remaining ingredients including the cooked bacon.
Heat on Low for 8 hours or High for 4 hours. Season with salt and pepper to taste and garnish with fresh parsley before serving.
Since different brands of chicken broth and bacon have varying amounts of sodium, season this soup with additional salt and pepper according to personal preference.