Photo of Slow cooker lentil soup by WW

Slow cooker lentil soup

SmartPoints® value per serving
Total Time
8 hr 12 min
12 min
8 hr
So comforting on cold winter days. Lean Canadian bacon adds a hint of smokiness but we give vegetarian tips below, too.


uncooked carrot(s)

2 medium, peeled, cut into large chunks

uncooked celery

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

uncooked onion(s)

1 medium, cut into large chunks

garlic clove(s)

2 clove(s), medium, minced

dry lentils

2 cup(s), picked over

bay leaf

3 leaf/leaves

dried thyme

½ tsp, crushed

table salt

½ tsp, or to taste

black pepper

¼ pinch, or to taste

canned chicken broth

8 cup(s)

uncooked Canadian bacon

4 oz, diced (4 or 5 slices)


  1. 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.


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 values). For additional flavor, top each serving with a splash of white wine vinegar.

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