Slow Cooker Green Lentil and Bacon Soup Tips, FAQ & printable recipe

Tips for success

For a more intense depth of flavor, consider sautéing the bacon lardons in a separate pan until crispy before adding them to the slow cooker, although this is optional. This extra step adds a different texture and a deeper, roasted flavor to the final soup.

Always make sure to drain any excess rendered fat if you prefer a lighter finished product, though the fat contributes significant richness to the broth during the slow cooking process.

If the soup appears too thick after the cooking time is complete, add a small amount of hot water or additional broth to reach the desired consistency. Adjusting the thickness at the end allows for better control over the final presentation.

Similarly, if a brighter finish is needed, a squeeze of fresh lemon juice or a sprinkle of fresh parsley right before serving can help cut through the richness of the bacon and provide a vibrant contrast.

Variations

• Vegetarian Version: Omit the bacon lardons and replace the chicken broth with a robust vegetable broth. To compensate for the smoky flavor, add a teaspoon of smoked paprika during the layering phase for a similar depth.
• Herb-Infused Lentil Soup: Add a sprig of fresh thyme or rosemary along with the bay leaf at the start of the cooking process. Remove the woody stems before serving to infuse the soup with fresh, aromatic herbal notes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Thaw overnight in the refrigerator and reheat on the stovetop over medium heat until simmering.

Store any leftovers in an airtight container once the soup has cooled to room temperature. Ensure the cooling process does not exceed two hours to maintain food safety standards. Once cooled, place the container in the refrigerator immediately.

The soup can be stored in the refrigerator for up to three days. When reheating, ensure the soup is brought to a gentle simmer on the stovetop until it is heated through, stirring occasionally to prevent sticking.

This soup is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the soup as directed, allow it to cool, and then refrigerate. When ready to serve, simply reheat the desired portion on the stovetop. This makes it a convenient option for meal planning, as the texture of the lentils holds up well even after being chilled and reheated, provided they were not overcooked initially.

Serving ideas

Serve this soup hot in deep bowls, perhaps accompanied by a side of crusty bread to soak up the flavorful broth. The rustic nature of the soup pairs well with simple, hearty sides that do not overpower the main dish. A light green salad with a sharp vinaigrette can also provide a refreshing balance to the earthy, savory profile of the lentil and bacon combination, making for a complete and satisfying meal.

Consider topping each bowl with a small amount of freshly cracked black pepper or a drizzle of high-quality olive oil to enhance the aromatics. If desired, a dollop of sour cream or a sprinkle of grated hard cheese can add a creamy dimension, though the soup is flavorful enough to stand on its own.

Serving it immediately while piping hot ensures the best texture and temperature, making it a comforting centerpiece for any casual dinner gathering.

Frequently asked questions

Recipe card

Slow Cooker Green Lentil and Bacon Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 6 oz smoked bacon lardons
• 1 cup green lentils
• 2 medium carrots, sliced
• 1 bay leaf
• 4 cups chicken broth

Instructions

1. Place the smoked bacon lardons into the bottom of the slow cooker. Add the green lentils and sliced carrots on top of the bacon. Carefully drop the bay leaf into the center of the mixture.
2. Pour the chicken broth over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to low. Cook the soup for 4 hours until the lentils are tender and the vegetables are soft.
3. Remove the bay leaf before serving. Ladle the hot, rustic lentil soup into bowls and serve immediately while steaming hot.

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

35 g

Fat

12 g

Fiber

12 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.