Simple and hearty, really almost more of a stew than a soup. You can, of course, make this on the stovetop instead of the slow cooker. Saute the onions first instead of last, then add the other ingredients and simmer until the lentils are tender. But if you start it in the slow cooker, this can be ready in 20 minutes once you get home from work.
1 1/2 cups brown lentils
4 cups cubed potatoes
3 cups crushed, ground, or chopped tomatoes (canned or frozen)
4 cups beef stock
Salt and pepper to taste
8 slices bacon
2 medium onions, chopped
Place lentils, potatoes, tomatoes, stock, and salt and pepper in the slow cooker. Cook on high for 4-5 hours or low 7-9 hours.
Just before you are ready to serve the soup, cook the bacon until chewy (I do this under the broiler, using a rack over a pan, for about 6 minutes) and saute the onions until slightly browned. Stir bacon and onions into the rest of the soup. Add additional stock if desired. Serve hot.
Serves about 6.