Ingredients
Scale
- 6 strips bacon, cut into small pieces
- 16 ounces Italian sausage
- 1 medium onion, chopped finely
- 2 sticks celery, chopped finely
- 1 medium red bell pepper, chopped finely
- 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 & pepper, to taste
Instructions
- Fry the bacon until crispy in a skillet over medium-high heat (about 10 min). Transfer to a paper towel-lined plate. Leave the bacon fat in the pan.
- In the same skillet, fry the sausage meat until browned (about 7-8 min), breaking it up with your spoon as you go along, then transfer it to the same plate as the bacon.
- Leave about 1-2 tablespoons of the grease in the skillet, then add the onion, celery, and red bell pepper. Sauté for 5-7 minutes or until softened and lightly browned.
- Stir in the garlic and cook for about 30 seconds, then transfer the skillet mixture to your slow cooker.
- Add the cooked bacon and sausage to the slow cooker, along with the chicken broth, tomato sauce, lentils, oregano, and crushed red pepper flakes. Cook on high for 3-4 hours or on low for 6-8 hours.
- Season with salt & pepper as needed. If desired, use an immersion blender to blend some of the soup.
Notes
- Adjust the amount of crushed red pepper flakes for desired spiciness.
- Blending some of the soup gives it a thicker texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 6-8 hours (low)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg