• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 125g/4oz lean back ba­con, chopped
  • 200g/7oz pota­toes, chopped
  • 225g/8oz red lentils
  • 2 car­rot, chopped
  • 2 tsp dried mixed herbs
  • 1lt/4 cups chick­en stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & ba­con in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til ev­ery­thing is ten­der and cooked through. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion of the soup to the rest of the soup. Com­bine well, sea­son and serve.
  3. Streaky ba­con is fine to use too, but it will have a high­er fat con­tent.