Red lentil, mushroom and bacon soup

A good hearty immune boosting soup. This easy and budget recipe that is great for bulk cooking in slow cooker then freezing if needed.

Keyword bone broth, dairy free, gluten free
Servings 8


  • 2 cups red lentils rinsed well
  • 1 large red onion chopped finely
  • 5 rashers bacon (or can use ham) preferably organic, preservative free, cut into small pieces
  • 3 tbsp olive oil
  • 2 sticks celery finely chopped
  • 2 carrots finely chopped
  • 2 cloves garlic crushed
  • 2 cups mushrooms, preferably shitaki finely chopped
  • 1 litre bone broth or any chicken or veg stock SEE Amina's bone broth recipe
  • 2 cups fresh cherry tomato's or 1 tin tomato's chopped
  • 300 6 tomato paste organic
  • 1 tbsp freshly chopped herbs, rosemary, thyme, oregano or can used dried herbs
  • 500 ml+ extra water if needed to add to slow cooker
  • 1 tsp pepper
  • Doesn't need salt if using bacon


  1. Stir fry onion, bacon and olive oil for a couple of minutes then add lentils for a couple more in the olive oil

  2. Add the garlic, celery and carrot until celery slightly transparent

  3. In a slow cooker, add the content of the pan and all other ingredients, stir well.

  4. N.B. You can use a large saucepan but you will need to stir regularly else the lentils will stick. May need to add more water too as the lentils will swell when soaked up the water.

  5. Allow to cook for about 6 hours in a slow cooker or until the lentils as soft and squidgy. This can be made quicker in a saucepan.

  6. Here I served the soup with home made gluten free feta and olive scones -Yummy (See on recipe page)