Ingredients
6 strips bacon, cut into small pieces
16 ounces Italian sausage
1 medium onion, finely chopped
2 celery sticks, finely chopped
1 medium red bell pepper, finely chopped
4 cloves garlic, minced
6 cups chicken broth
1 (15-ounce) can tomato sauce
1.5 cups dry green or brown lentils
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (or to taste)
Salt and pepper, to taste
Instructions
- Fry bacon in a skillet over medium-high heat until crispy, about 10 minutes. Transfer to a paper towel-lined plate.
- In the same skillet, cook sausage until browned, about 7–8 minutes, breaking it up as it cooks. Transfer to the plate with bacon.
- Leave 1–2 tablespoons of grease in the skillet. Add onion, celery, and bell pepper. Sauté for 5–7 minutes until softened and lightly browned.
- Stir in garlic and cook for 30 seconds. Transfer contents of skillet to the slow cooker.
- Add bacon, sausage, chicken broth, tomato sauce, lentils, oregano, and red pepper flakes to the slow cooker. Stir to combine.
- Cook on high for 3–4 hours or on low for 6–8 hours until lentils are tender.
- Season with salt and pepper. Optional: Blend part of the soup with an immersion blender for a creamier texture.
- Serve hot and enjoy.
Notes
- Use spicy sausage or more red pepper flakes for extra heat.
- Add kale or spinach during the last 10 minutes of cooking for added greens.
- Stir in balsamic vinegar at the end for brightness.
- Swap bacon for olive oil if you prefer a lighter version.
- This soup is freezer-friendly and great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6–8 hours (low)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 55mg
