1. Cook the bacon. In a large skillet over medium‑high heat, fry the bacon until crispy (about 10 minutes). Transfer to a paper towel–lined plate to drain. Leave the rendered fat in the skillet.

2. Brown the sausage. Using the same skillet, add the Italian sausage (breaking it apart with a spoon) and cook until browned, about 7–8 minutes. Transfer the browned sausage to the same plate as the bacon.

3. Sauté the aromatics. Leave about 1–2 tablespoons of fat in the pan. Add onion, celery, and red bell pepper, sautéing until softened and lightly browned (5–7 minutes).

4. Add garlic. Stir in garlic and cook for about 30 seconds—don’t let it burn.

5. Transfer to slow cooker. Pour the sautéed vegetable mixture into your slow cooker. Add cooked bacon, sausage, chicken broth, tomato sauce, lentils, oregano, and crushed red pepper flakes.

6. Cook.

   • High setting: 3–4 hours

   • Low setting: 6–8 hours

7. Finish. Taste and adjust with salt and pepper. If you’d like a creamier texture, use an immersion blender to partially blend some of the soup. Serve hot.

Alternate stovetop method: After sautéing, combine everything in a large pot or Dutch oven, bring to a simmer, and cook for ~1 hour until lentils are tender. You may need more liquid as it simmers.