Slow cooker lentil soup

1 Point, Weight Watchers

Prep Time: 0:12 Cook Time: 8:00 Total Time: 8:12 Difficulty: Easy Servings: 8 Source:

Ingredients

2 medium , peeled, cut into large chunks uncooked carrot(s)

2 rib(s), medium , cut into large chunks uncooked celery

1 medium , cut into large chunks uncooked onion(s)

2 medium clove(s) , minced garlic clove(s)

2 cup(s) , picked over dry lentils

3 leaf/leaves bay leaf

1/2 tsp , crushed dried thyme

1/2 tsp , or to taste table salt

1/4 tsp , or to taste black pepper

8 cup(s) canned chicken broth

4 oz , diced (4 or 5 slices) uncooked canadian bacon

Directions

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.

Notes

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 SmartPoints value).

Nutrition

1 smart points