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- 1 cup dried green or brown lentils, rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon thyme - 2 cups kale, chopped - Salt and pepper to taste - 2 tablespoons olive oil - Zest of 1 lemon - Juice of 1 lemon I love using dried lentils in this soup. They cook beautifully and pack in protein and fiber. Fresh vegetables, like onions, carrots, and celery, add flavor and texture. I always use diced tomatoes for a rich base. Vegetable broth brings everything together. The herbs, like oregano and basil, create a warm, inviting taste. Kale adds a healthy crunch. Lastly, lemon zest and juice brighten the soup. - Additional vegetables - Protein options You can customize this soup with extra vegetables. Try adding bell peppers, zucchini, or sweet potatoes for more color and taste. If you want to add protein, consider diced chicken, sausage, or even tofu for a vegetarian option. These additions can make your soup even heartier. Start by sautéing the onion, carrots, and celery. Take a skillet and heat up two tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these for about five to seven minutes. You want them to soften and become fragrant. Then, add three minced garlic cloves. Cook for one more minute. This step builds a strong flavor base for your soup. Next, it’s time to layer your lentils and veggies in the slow cooker. Add one cup of rinsed lentils to the pot. Then, pour in the sautéed vegetables, along with one can of diced tomatoes, including their juices. Now, add four cups of vegetable broth. Season the mix with one teaspoon each of dried oregano, basil, and thyme. Don't forget to add salt and pepper to taste. Stir everything well so the flavors blend. Cover the slow cooker and set it on low for six to eight hours. If you’re in a hurry, you can set it on high for three to four hours. Your goal is tender lentils. The longer you cook, the better the flavors meld together. About thirty minutes before serving, stir in two cups of chopped kale. Cover the pot again and let it cook until the kale wilts and softens. Right before serving, add the zest and juice of one lemon. This adds a fresh brightness to your soup. Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and enjoy it warm. It pairs wonderfully with crusty bread. For a nice touch, garnish with extra lemon zest or fresh herbs like parsley or basil. This adds color and enhances the flavor. Rinsing and checking the lentils Always rinse your lentils before cooking. This step helps remove dust and debris. Look for any small stones, as they can hide in the mix. Clean lentils cook more evenly and taste better. Avoiding mushiness To prevent mushy lentils, keep an eye on cooking time. If you overcook, they turn to mush. For slow cooking, 6-8 hours on low is great. Check the lentils near the end to ensure they stay firm. Additional herbs and spices to consider You can add more herbs for extra flavor. Try adding rosemary for a woodsy touch. A pinch of red pepper flakes brings a nice kick. Experiment with spices to find what you love best. Suggestions for making it creamier For a creamier soup, blend a small portion of it before serving. This method adds a nice texture. You can also stir in a splash of coconut milk or cream for richness. How to keep your slow cooker in top shape To keep your slow cooker clean, wash the pot after each use. Avoid using metal utensils, as they can scratch the surface. Store it in a dry place to prevent any mold or odors. Common troubleshooting tips If your soup is not cooking evenly, check the power cord. Ensure it is well plugged in. Sometimes, slow cookers need a few cycles to work their best. If your soup is too watery, remove the lid and cook on high for a while. {{image_2}} You can switch up the lentils in this soup. While I love green or brown lentils, you might try red lentils. They cook faster and create a thicker soup. Feel free to experiment with other types, too, like black lentils, for a unique twist. If you want to make this dish vegetarian or vegan, you have options. The recipe is already vegan since it uses vegetable broth. You can add plant-based protein, like chickpeas or tofu, for extra nutrition. This makes it hearty and filling. Want to add some spice? Try adding red pepper flakes or a pinch of cayenne pepper. This kick can wake up the soup’s flavors. For a different taste, think about adding spices like cumin or coriander. These spices give a warm, earthy profile that pairs well with lentils. You can also mix in flavors from other cuisines. For an Italian touch, add some parmesan cheese before serving. If you want a Middle Eastern flair, toss in some lemon zest and fresh herbs like cilantro or mint. Using seasonal vegetables can make this soup even better. In winter, root vegetables like parsnips or turnips work well. In summer, think about adding zucchini or bell peppers. These will keep the soup fresh and vibrant. You can also make a lighter version for summer. Reduce the amount of broth and add more fresh veggies. This creates a refreshing soup that’s great for hot days. Try serving it chilled for a different experience. After enjoying your soup, let it cool. Store leftovers in the fridge. Use airtight containers for the best results. The soup stays fresh for about five days. You can also use glass jars. They help you see what’s inside. You can heat the soup on the stove or in the microwave. For the stovetop, pour into a pot. Heat it over medium heat until warm. Stir often to keep it smooth. In the microwave, place the soup in a bowl. Cover it with a paper towel. Heat for one to two minutes, stirring halfway. This keeps the flavor and texture just right. To freeze the soup, let it cool completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label with the date. The soup lasts up to three months in the freezer. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. Reheat as mentioned above before serving. Yes, you can use canned lentils. They save time and cook faster. Drain and rinse them before adding to the slow cooker. If you use canned lentils, reduce the cooking time. Cook the soup for 2-3 hours on low. This helps the flavors combine without overcooking the lentils. If your soup is too thin, you have a few options. You can mash some lentils with a fork or blend a portion of the soup. This adds creaminess without extra ingredients. Another way is to add a tablespoon of cornstarch mixed with water. Stir it in and let it cook for a few minutes. Yes, you can easily make this soup on the stovetop. Start by sautéing the vegetables in a large pot. Then, add all the other ingredients. Bring it to a boil, then reduce to a simmer. Cook for about 30-40 minutes, or until the lentils are tender. Stir often to avoid sticking. This soup pairs well with crusty bread. A side salad can add freshness too. You might enjoy serving it with a scoop of pesto. It adds a nice herbal touch. You can also try a sprinkle of grated cheese for richness. The soup lasts about 4-5 days in the fridge. Store it in an airtight container. To keep it fresh, let it cool before sealing. Always check for any signs of spoilage before eating. If you want to keep it longer, consider freezing it. This blog post covered how to create a delicious slow cooker Tuscan lentil soup. We explored the main ingredients, including dried lentils, fresh vegetables, and the right herbs. I provided step-by-step instructions to help you prepare and cook the soup perfectly. We also shared useful tips and variations, plus ways to store leftovers. Overall, this soup is versatile and easy to make. You can customize it to suit your taste. Enjoy experimenting as you create your own tasty versions!

Slow Cooker Tuscan Lentil Soup

Warm up with a bowl of delicious Slow Cooker Tuscan Lentil Soup, perfect for any day! This hearty soup combines lentils, fresh vegetables, and aromatic herbs, making it a flavorful and nutritious meal. With easy prep and a slow cooker method, you'll come home to a comforting dish ready to enjoy. Click through to explore the full recipe and make this delightful soup for your family tonight!
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Ingredients
  

1 cup dried green or brown lentils, rinsed

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon thyme

2 cups kale, chopped

Salt and pepper to taste

2 tablespoons olive oil

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Prep the Vegetables: In a skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables have softened. Add minced garlic and cook for an additional minute.

    Combine Ingredients: In the slow cooker, add the rinsed lentils, sautéed vegetables, canned diced tomatoes (with juices), vegetable broth, dried oregano, basil, thyme, salt, and pepper.

      Cook: Cover the slow cooker and set on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.

        Add Kale: About 30 minutes before serving, stir in chopped kale. Cover and continue cooking until the kale is wilted and tender.

          Finish with Lemon: Once done, stir in the lemon zest and juice for a fresh burst of flavor. Adjust seasoning with salt and pepper to taste.

            Serve: Ladle the soup into bowls and enjoy with crusty bread or on its own.

              Prep Time: 15 mins | Total Time: 6-8 hrs | Servings: 6

                - Presentation Tips: Serve the soup in rustic bowls, garnished with additional lemon zest and a sprinkle of fresh herbs, like parsley or basil, for an appealing finish.