Slow Cooker Rustic Tuscan Lentil Soup

$- 1 cup green or brown lentils - 1 large onion - 2 carrots - 2 celery stalks - 4 cloves garlic For my Tuscan lentil soup, I start with lentils. They add protein and texture. I use green or brown lentils because they hold their shape well. Next, I chop one large onion. Onions add sweetness and depth. I then dice two carrots and two celery stalks. Together, they form a classic mirepoix for flavor. Lastly, I mince four cloves of garlic. Garlic gives the soup a strong aroma. - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes For the broth, I use four cups of vegetable broth. This makes the soup rich and hearty. I also include one can of diced tomatoes. The tomatoes add acidity and color to the dish. Together, these liquids create a warm base for the soup. - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Fresh parsley for garnish To boost flavor, I add one teaspoon of dried thyme. Thyme has a nice earthy taste. I also add one teaspoon of dried oregano for a hint of herbal notes. For garnish, I use fresh parsley. It adds color and a fresh taste when serving. These ingredients help make my soup a flavorful feast. To start, heat olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these for about 5 to 7 minutes. You want them to soften and release their flavors. Next, stir in the minced garlic and cook for an additional minute. The smell will be amazing! Now, transfer the sautéed vegetables to your slow cooker. This step brings all the goodness together. Then, add the rinsed lentils, the can of diced tomatoes with their juices, and the vegetable broth. Toss in the chopped kale, dried thyme, dried oregano, and bay leaf. Stir everything well to ensure even mixing. For cooking, you have two options. If you cook on low, set the timer for 6 to 8 hours. For a quicker option, the high setting takes just 3 to 4 hours. No matter the time, check for doneness. The lentils should be tender when you’re ready to serve. Enjoy the rich flavors that develop as it cooks. To make your soup truly shine, start with good seasoning. Always taste as you go. Use salt and pepper to bring out the flavors. For a deeper taste, try adding a splash of balsamic vinegar. It gives a nice tang. You can also experiment with herbs. Consider rosemary or sage for a twist. They add a warm earthiness that pairs well with lentils. If your soup is too thick, just add more broth or water. Stir well and let it cook a bit longer. For a creamier texture, use an immersion blender. Blend only half the soup for a nice mix of smooth and chunky. This gives it a hearty feel while keeping the lentils intact. Serve your soup in deep bowls. Drizzle extra virgin olive oil on top for a rich finish. Garnish with fresh parsley for a pop of color. Pair it with a slice of crusty bread. It adds a rustic touch and is perfect for dipping. Enjoy the warmth and comfort of this lovely dish! {{image_2}} You can easily switch up the lentils in this soup. Green or brown lentils work well. If you want a different flavor, try red lentils; they cook faster but may turn mushy. For added crunch, add diced bell peppers or zucchini. You can also toss in spinach or Swiss chard instead of kale for a fresh twist. This soup is already vegan and vegetarian friendly, which is a big plus. If you want it gluten-free, just check that your broth is certified gluten-free. Most vegetable broths fit the bill, so you can enjoy this soup without worry. When the weather warms up, you might want lighter flavors. Swap in fresh herbs like basil or mint during spring and summer. In fall and winter, root vegetables like sweet potatoes or parsnips add warmth. You can even spice it up with a pinch of cayenne during the cold months for a cozy kick. To store leftovers, let the soup cool down first. Then, scoop it into airtight containers. Make sure to leave some space at the top for expansion. I recommend using glass or BPA-free plastic containers. These will keep your soup fresh and safe. For long-term storage, freeze the soup in portions. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When you're ready to eat, thaw the soup overnight in the fridge. Reheat it on the stove or in the microwave until hot. Stir well to make sure it heats evenly. In the fridge, the soup lasts about 4-5 days. If frozen, it can last up to 3 months. Look for signs of spoilage, like a sour smell or mold. If you see any, it’s best to toss it. To adjust the thickness of your lentil soup, you can use a few simple tricks. If your soup is too thick, add more broth or water. Start with half a cup and stir well. This will help you find the right balance for your taste. If you want it thicker, you can blend a portion of the soup. Use an immersion blender to puree some of the soup. This gives it a creamy texture while keeping some chunks. Another option is to cook it longer with the lid off. This allows excess liquid to evaporate, thickening the soup naturally. Yes, you can switch out lentils for other types of beans or legumes. Chickpeas, black beans, or kidney beans work well in soup. Just keep in mind that cooking times may vary. For example, canned beans need less time than dried beans. Using different beans adds unique flavors and textures. Chickpeas bring a nutty taste, while black beans add a rich, earthy note. Always adjust the cooking time based on the beans you choose. Lentil soup is packed with health benefits. Lentils are high in protein and fiber, making them great for filling you up. They also contain iron, which helps your blood stay healthy. Additionally, lentils are rich in antioxidants. These help protect your body from damage. The veggies in this soup add vitamins and minerals. Carrots provide beta-carotene, and kale adds vitamin K. Overall, lentil soup is a hearty, nutritious choice for any meal. This lentil soup combines simple ingredients to create a satisfying meal. We learned about the main components, including lentils, vegetables, and seasonings. I shared step-by-step instructions for a slow cooker method. You also discovered tips for enhancing flavor and adjusting texture. Various substitutions let you personalize the soup to your taste and diet. Remember, this soup is not just healthy; it’s also versatile and easy to store. Enjoy experimenting with different ingredients and flavors. You’ll have a warm meal ready whenever you need it!$

Slow Cooker Rustic Tuscan Lentil Soup

Warm up with a bowl of Slow Cooker Rustic Tuscan Lentil Soup that's both hearty and healthy! This easy-to-follow recipe combines lentils, fresh vegetables, and rich spices for a comforting meal. Simply sauté, mix, and let your slow cooker do the magic. Perfect for busy weeknights, it’s nutritious and flavor-packed. Click through to discover the full recipe and enjoy a taste of Tuscany tonight! #LentilSoup #SlowCookerRecipes #HealthyEating #ComfortFood

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Ingredients

1 cup green or brown lentils, rinsed and drained

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

2 cups kale, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery; sauté for about 5-7 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Transfer the sautéed vegetables to the slow cooker.

Add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, kale, thyme, oregano, and bay leaf to the slow cooker. Stir well to combine all the ingredients.

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the lentils are tender and the flavors meld together.

In the last 30 minutes of cooking, taste the soup and season with salt and pepper. If the soup is too thick for your preference, you can add a bit more broth or water.

Before serving, remove the bay leaf and stir in fresh parsley for an added burst of flavor.

Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6

- Presentation Tips: Serve hot in bowls, drizzling a little extra virgin olive oil on top. Garnish with fresh parsley and a slice of crusty bread on the side for a delightful rustic touch.