This is the time of the year I like experimenting with slow cooker recipes. Lots of warm, healthy meals with so little tending. Put things in, walk away for a few hours and come back to a completed dish. It’s almost magic!

We are supposed to have some nice weather here this weekend. Perfect for getting out there and cleaning up the yard before the really cold weather comes in.

Put the ingredients for this soup in the slow cooker before you head outdoors and you will have a nice dinner to comfort and warm you when you get in this evening.

Lentil and Curry Tomato Soup

8 bacon slices

3 cups sweet onions – chopped

6 cups low sodium chicken broth

2 cups dried lentils

1 cup chopped carrot

1 cup chopped  celery

4 teaspoons curry powder

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

4 (14.5 ounce) cans low sodium/no salt diced tomatoes – My favorite are Muir Glen Fire Roasted Tomatoes

Cook the bacon until crisp and place on paper towels to drain. Add onion and garlic to the bacon drippings in the pan and saute 3-4 minutes.

Transfer onion mixture to a large slow cooker.

Stir in broth and add lentils, carrot, celery, curry, ginger, cinnamon and tomatoes.

Cook on high for 6 hours.

Sprinkle servings with bacon.

OPTIONAL: This is also good topped with shredded cheddar cheese and onions.

PS. It would be really easy to make this a vegetarian meal. 😉