The best part about soup is that you always end up with leftovers. So, dinner? Done. Lunch tomorrow and the next day? Done and done. And you end up getting an extra 7 minutes of sleep in the morning because you don’t have to make a sandwich. Oh, and did I mention that soup can be really yummy, easy, healthy, and inexpensive too? This recipe is a quintuple whammy!
Let’s start with yummy. The turkey bacon is rich and smokey; the onions and garlic add a big kick of flavor; and the lentils, carrots, and celery make this super hearty. The smell that permeates the house when you cook this makes your mouth water, and you can’t help but eat cup after cup of this dish.
Okay now easy. This one’s another crock pot wonder. So after the 15 minutes it takes to chop all your veggies and throw them into your crock pot, you just set it and forget it in the morning, go to work, and come home to an already cooked meal.
This dish is as healthy as it is yummy. It makes about 6 servings, and it’s only about 194 calories per serving. But you’d never guess it. Guilt-free seconds, please!
It’s always great when a dish is inexpensive, too. Carrots and celery are about 99 cents each (and you have leftovers for a bomb salad or snacks later). A pound of dry lentils is about $1.30, and the leftovers keep in your cupboard until you want to make this again. One onion is about 45 cents. A couple cans of chicken broth are about a dollar each. And a package of turkey bacon is about $4, conservatively. So the entire meal is less than $10! And you’ve made two lunches and have some leftover veggies for later. Not bad, right? Okay let’s get down to business…
What you’ll need:
1 medium onion
2 medium carrots
2 ribs of celery
3 cloves of garlic (or 3 teaspoons of chopped garlic from your kitchen staples)
1 1/2 cups dry lentils
12 ounce package of turkey bacon
6 cups low sodium chicken broth
What you’ll need to do:
Chop your onion, carrots, and celery and throw them right into your crock pot.
Add your garlic and lentils. Then slice your turkey bacon into bite-sized slices and add to the pot.
Lastly, add your chicken broth and stir.
Cook for 9-11 hours on low heat (or however long it takes you to get home from work).
And you’re done! This dish is really delicious with sourdough bread (perhaps leftover from your pulled pork sandwiches!).