Slow Cooker Lentil Soup with Bacon

Bacon adds a smoky, salty flavor to this easy and delicious slow cooker lentil soup full of veggies, protein and fiber.

Slow Cooker Lentil Soup with Bacon - The Lemon Bowl

The hectic holiday season and everyday life as a busy work-at-home mother of a toddler practically beg for easy and delicious slow cooker recipes. If you accidentally had cookies for breakfast, lentil soup will give you a hefty dose of much-needed protein, fiber, and nutrients.

Smoky bacon, fire roasted tomatoes and smoked paprika all provide richness and depth of flavor without many additional calories. As always, make it your own! Diced white or sweet potatoes would be a great addition to make it a bit heartier. Don’t have any fire roasted tomatoes? Regular diced or whole peeled work just fine. Want to dial down the heat? Skip the chili pepper flakes.

The best part? The slow cooker does all of the work so that you can get back to baking cookies. Or testing that fudge for poison….again

Your spoon is waiting.

Slow Cooker Lentil Soup with Bacon - The Lemon Bowl

Slow Cooker Lentil Soup with Bacon

4.34 stars average
Bacon adds a smoky, salty flavor to this easy and delicious slow cooker lentil soup full of veggies, protein and fiber.
PREP: 15 minutes
COOK: 4 hours
TOTAL: 4 hours 15 minutes
Servings: 4



  • 2 slices bacon (thinly sliced)
  • 1 cup lentils (rinsed and sorted)
  • 2 celery stalks (diced)
  • 2 carrots (diced)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon smoked paprika
  • ½ teaspoon red chili flakes
  • 15 oz can fire roasted diced tomatoes
  • 32 oz chicken broth (low sodium)
  • fresh chopped parsley (optional garnish)


  • In a frying pan over medium-high heat, cook bacon slices until brown and crispy then remove from pan and set on a plate lined with paper towel to drain.
  • Add all ingredients including the cooked bacon to the slow cooker and heat on Low for 8 hours or High for 4 hours.
  • Serve with fresh chopped parsley.


Salt is left out of this recipe due to the bacon, canned tomatoes and chicken broth used. Feel free to add salt if you prefer.


Serving: 2cupsCalories: 172kcalCarbohydrates: 34.1gProtein: 13.3gFat: 1.9gSaturated Fat: 0.5gPolyunsaturated Fat: 1.4gTrans Fat: 0gCholesterol: 4mgSodium: 470mgFiber: 11.8gSugar: 7.4g

Want more delicious slow cooker dinner ideas?? Head over to my Pinterest board for ideas!

32 thoughts on “Slow Cooker Lentil Soup with Bacon”

  1. If you are going to give nutritional fact per serving, it might be a good thing to say what the serving size is. Also, light grey text on an off-white background is cruel on people with poor vision.

    1. Hi Brian,

      Sorry about that – this recipe is 6 years old and 3 or 4 years ago we got a new recipe plugin which makes the recipes printer friendly and easy to use. As a result, the serving size didn’t pull over but I added it in (2 cups.) I hope you enjoy the recipe! As for the light grey text on off white background, you’re the first person to ever mention having trouble seeing it but I appreciate you letting me know. I’ll see if others feel the same and consider changing as we do a website redo in the coming years. :)

  2. I plan on making this on Sunday for the week. Haven’t tried lentils yet and I figured the best way to try them is with BACON!!!! LOL. I do have one question…do you know if this will freeze well? I’m omitting the tomatoes because I can’t eat them but including all other ingredients.

  3. Very good basic recipe; I increased the lentils to 1.5c. Instead of bacon, I used 5 andouille sausages that had been browned, braised, then chopped in large chunks (omitted the chili flakes and canned tomatoes, but would use the tomatoes again). I used the sausage braising liquid along with the chicken stock. During the last 1/2 hour, I added chopped kale. It was excellent!

  4. This is very similar to a recipe I make regularly, though I do not use a slow cooker but just a normal pan and on a low heat. I alwasy tend to vary it slightly but the main ingredients are all there. I vary the begetables according to what is in season. There is something about the “gravy” that green lentils make but I often use a mixture of red and green ones. It tastes delicious with grated cheese on top and seeved with warm crusty bread, home made garlic and olive oil bread, or even chapatis/tortillas.

  5. I actually made this recipe tonight. Delicious! I didn’t have any fire roasted tomatoes so I just used plain whole ones chopped. Just threw it on the stove, no crock pot. Didn’t expect it to cook as fast as it did. I bet it will taste even better tomorrow. If there are any leftovers. =P Thanks for sharing this yummy recipe.

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