I love my slow cooker – and I love it when I find a recipe that I can use in my slow cooker that both my youngest daughter and I enjoy. I lucked out recently when I picked up the January 2015 issue of Oxygen Magazine. I haven’t picked up an issue of Oxygen fitness magazine in a VERY long time, but I saw one recently and decided to buy it – just for old times.
There was an article about healthy slow cooker recipes, so I dove right in. The first one listed was for “Bacon + Tomato Red Lentil Soup” and sounded good, not withstanding the fact that I had never heard of a “red lentil.” Lentils were lentils to me – we didn’t eat them much, and I thought they were all the same. I still do, but that’s beside the point.
I knew I had the ingredients in the cupboard, and it was a rainy Saturday, so I thought “Why not?” Here is what I put together, after tweaking the recipe slightly.
My version of the recipe:
- One cup dry lentils
- 14 oz. can of diced tomatoes
- 3-4 cups chicken or veggie broth/stock/water
- 1/2 teaspoon minced garlic
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon sea salt
- Dash of black pepper
- Chopped celery, carrots and onions – optional, and to your own taste
- Bacon or chopped ham – optional, and to your own taste
The real recipe called for 6 strips of bacon, but since I didn’t have that I used a bit of leftover ham instead. Not too much, just for some extra flavor. Oh, and I included onions in the recipe above because next time I intend to use some – I didn’t have any when I tried this recipe, but think they would be a nice addition. I added the carrots and celery because I had them in the fridge and they needed to be used. I originally only used about 2 cups of broth, but about halfway through the cooking decided I needed to use more.
This recipe was very quick and very easy, and it tasted delicious.
Now remember – this recipe is downsized, since I am cooking for just the two of us. Even so, it still made about 4 servings; so if you are cooking for a large group, you may need to play with the amounts a little bit.
I looked for a link to the original recipe from the magazine on the Oxygen website, but couldn’t find it – so here is the original recipe:
- 6 slices thick cut bacon, diced and cooked
- 2 cups dry red lentils
- 5-6 cups low sodium vegetable broth or water
- 1 14-oz. can low sodium diced tomatoes
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon basil
- 1 teaspoon thyme
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Cook in crockpot for 8-10 hours on low heat, or 4-5 hours on high heat. Makes 6 servings.
Want another great crockpot recipe? Check out this one: Crockpot Taco Soup Recipe