Savory Slow Cooker Tuscan Lentil Soup Recipe

ByMaya
- 1 cup dried green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 carrots, peeled and diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, including juice - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 2 cups fresh kale, ribs removed and chopped - 2 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper, to taste - Juice of 1 fresh lemon - Fresh parsley for garnish - Grated Parmesan cheese - Crusty bread for serving You can swap lentils for canned lentils to save time. Use yellow or red lentils for a different flavor. If you don’t have kale, spinach works well too. For a richer taste, try chicken broth instead of vegetable broth. You can add cooked sausage or tofu for protein. If you like heat, add red pepper flakes. Use any fresh herbs you have for added freshness. First, I heat two tablespoons of olive oil in a medium skillet. When hot, I add one diced onion, two diced carrots, and two diced celery stalks. I sauté these for about five to seven minutes. I want the onion to turn soft and clear. Next, I add three minced garlic cloves. I cook this for one more minute, until the garlic smells fragrant. Now, I carefully move the sautéed mix into the slow cooker. I add one cup of rinsed lentils and one can of diced tomatoes, juice and all. Then, I pour in four cups of vegetable broth. I also add one teaspoon each of dried oregano, dried thyme, and smoked paprika. After that, I sprinkle in salt and black pepper to taste. I stir all these ingredients until they blend well. I place the lid on the slow cooker and set it to cook. For low heat, I let it cook for six to eight hours. If I use high heat, I cook it for three to four hours. I check the soup for doneness. The lentils should be soft but still hold their shape. About thirty minutes before I plan to serve, I stir in two cups of chopped kale. This makes the soup even tastier and adds nice color. To make the best Tuscan lentil soup, follow a few key steps. First, always rinse your lentils. This removes dirt and ensures a clean taste. Next, sauté your vegetables before adding them to the slow cooker. This step deepens their flavors. Use fresh herbs for the best taste. Dried herbs work, but fresh gives a brighter profile. Lastly, keep the lid on while cooking. This helps maintain heat and moisture. One common mistake is not checking your lentils. They need to be tender but not mushy. Avoid adding too much salt early on. It can make the soup too salty as it cooks down. Don’t skip the lemon juice at the end. It brightens the soup and adds a fresh touch. Lastly, using low-quality broth can dull the flavor. Always choose a good vegetable broth. To enhance the flavor of your soup, try adding a splash of balsamic vinegar. It adds depth and a sweet tang. You can also mix in some red pepper flakes for heat. Fresh herbs like basil or parsley can freshen it up too. Lastly, consider a sprinkle of cheese before serving. Parmesan or pecorino adds richness and a nice salty kick. Enjoy experimenting with these ideas! {{image_4}} You can add protein to make your soup heartier. If you like meat, try Italian sausage. Brown it in a pan before adding it to your slow cooker. For a vegetarian option, use firm tofu. Cut the tofu into cubes and add it directly. Both choices will add great flavor and texture. Feel free to change up the veggies! Zucchini, bell peppers, or spinach work well. Just chop them into bite-sized pieces. Add them to the slow cooker with the other ingredients. This will add more color and nutrients to your soup. If you want some heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can also stir in hot sauce before serving. This will give your soup a nice kick, perfect for spicy food lovers. To keep your soup fresh, let it cool first. Then, transfer it to an airtight container. You can store it in the fridge for up to five days. If you want to keep it longer, consider freezing it. When you're ready to enjoy the soup again, heat it gently. You can use a pot on the stove or the microwave. If it seems thick, add a splash of vegetable broth or water to loosen it up. Stir well as it heats. Freezing is a great option for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. It can stay in the freezer for up to three months. To thaw, place it in the fridge overnight before reheating. Yes, you can use canned lentils. They save time and add ease to your cooking. If you use them, skip the rinsing step for dried lentils. Add them to the soup during the last 30 minutes of cooking. This adjustment keeps them from getting mushy while still heating them through. You can keep the soup in the fridge for about 4 to 5 days. Store it in an airtight container to keep it fresh. If you notice any off smells or mold, it's best to toss it. To enjoy it at its best, reheat and serve it within this time frame. This soup pairs well with crusty bread or a fresh salad. You can also serve it with grated Parmesan cheese on top for added flavor. A drizzle of olive oil enhances the taste, too. These sides make your meal hearty and satisfying. This blog shared how to create a tasty Tuscan Lentil Soup. We covered ingredient options, cooking steps, and time. I also offered tips on slow cooking and avoiding common mistakes. You learned how to store leftovers and why variations matter. Give this soup a try! You can adjust it to your taste and it stores well. Enjoy your cooking journey!

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If you’re craving a warm, hearty meal, my Savory Slow Cooker Tuscan Lentil Soup is the answer. This easy recipe combines rich flavors and simple ingredients. You can prepare it with minimal effort, making it perfect for busy days. I’ll guide you through each step to create a comforting bowl of goodness. Get your slow cooker ready, and let’s dive into this delicious meal that will keep you feeling cozy all season long!

Ingredients

List of Ingredients

– 1 cup dried green or brown lentils, thoroughly rinsed

– 1 medium onion, finely diced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 3 cloves garlic, minced

– 1 can (14.5 oz) diced tomatoes, including juice

– 4 cups vegetable broth

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– 2 cups fresh kale, ribs removed and chopped

– 2 tablespoons extra-virgin olive oil

– Salt and freshly ground black pepper, to taste

– Juice of 1 fresh lemon

Optional Ingredients

– Fresh parsley for garnish

– Grated Parmesan cheese

– Crusty bread for serving

Substitutions and Alternatives

You can swap lentils for canned lentils to save time. Use yellow or red lentils for a different flavor. If you don’t have kale, spinach works well too. For a richer taste, try chicken broth instead of vegetable broth. You can add cooked sausage or tofu for protein. If you like heat, add red pepper flakes. Use any fresh herbs you have for added freshness.

Step-by-Step Instructions

Sautéing the Aromatics

First, I heat two tablespoons of olive oil in a medium skillet. When hot, I add one diced onion, two diced carrots, and two diced celery stalks. I sauté these for about five to seven minutes. I want the onion to turn soft and clear. Next, I add three minced garlic cloves. I cook this for one more minute, until the garlic smells fragrant.

Combining Ingredients in the Slow Cooker

Now, I carefully move the sautéed mix into the slow cooker. I add one cup of rinsed lentils and one can of diced tomatoes, juice and all. Then, I pour in four cups of vegetable broth. I also add one teaspoon each of dried oregano, dried thyme, and smoked paprika. After that, I sprinkle in salt and black pepper to taste. I stir all these ingredients until they blend well.

Cooking Time and Temperature

I place the lid on the slow cooker and set it to cook. For low heat, I let it cook for six to eight hours. If I use high heat, I cook it for three to four hours. I check the soup for doneness. The lentils should be soft but still hold their shape. About thirty minutes before I plan to serve, I stir in two cups of chopped kale. This makes the soup even tastier and adds nice color.

Tips & Tricks

Best Practices for Slow Cooking

To make the best Tuscan lentil soup, follow a few key steps. First, always rinse your lentils. This removes dirt and ensures a clean taste. Next, sauté your vegetables before adding them to the slow cooker. This step deepens their flavors. Use fresh herbs for the best taste. Dried herbs work, but fresh gives a brighter profile. Lastly, keep the lid on while cooking. This helps maintain heat and moisture.

Common Mistakes to Avoid

One common mistake is not checking your lentils. They need to be tender but not mushy. Avoid adding too much salt early on. It can make the soup too salty as it cooks down. Don’t skip the lemon juice at the end. It brightens the soup and adds a fresh touch. Lastly, using low-quality broth can dull the flavor. Always choose a good vegetable broth.

Enhancing Flavor Profiles

To enhance the flavor of your soup, try adding a splash of balsamic vinegar. It adds depth and a sweet tang. You can also mix in some red pepper flakes for heat. Fresh herbs like basil or parsley can freshen it up too. Lastly, consider a sprinkle of cheese before serving. Parmesan or pecorino adds richness and a nice salty kick. Enjoy experimenting with these ideas!

Variations

Adding Proteins (e.g., sausage or tofu)

You can add protein to make your soup heartier. If you like meat, try Italian sausage. Brown it in a pan before adding it to your slow cooker. For a vegetarian option, use firm tofu. Cut the tofu into cubes and add it directly. Both choices will add great flavor and texture.

Alternative Vegetables

Feel free to change up the veggies! Zucchini, bell peppers, or spinach work well. Just chop them into bite-sized pieces. Add them to the slow cooker with the other ingredients. This will add more color and nutrients to your soup.

Making it Spicy

If you want some heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can also stir in hot sauce before serving. This will give your soup a nice kick, perfect for spicy food lovers.

Storage Info

How to Store Leftovers

To keep your soup fresh, let it cool first. Then, transfer it to an airtight container. You can store it in the fridge for up to five days. If you want to keep it longer, consider freezing it.

Reheating Tips

When you’re ready to enjoy the soup again, heat it gently. You can use a pot on the stove or the microwave. If it seems thick, add a splash of vegetable broth or water to loosen it up. Stir well as it heats.

Freezing the Soup

Freezing is a great option for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. It can stay in the freezer for up to three months. To thaw, place it in the fridge overnight before reheating.

FAQs

Can I use canned lentils instead of dried?

Yes, you can use canned lentils. They save time and add ease to your cooking. If you use them, skip the rinsing step for dried lentils. Add them to the soup during the last 30 minutes of cooking. This adjustment keeps them from getting mushy while still heating them through.

How long can I keep the soup in the fridge?

You can keep the soup in the fridge for about 4 to 5 days. Store it in an airtight container to keep it fresh. If you notice any off smells or mold, it’s best to toss it. To enjoy it at its best, reheat and serve it within this time frame.

What can I serve with Tuscan Lentil Soup?

This soup pairs well with crusty bread or a fresh salad. You can also serve it with grated Parmesan cheese on top for added flavor. A drizzle of olive oil enhances the taste, too. These sides make your meal hearty and satisfying.

This blog shared how to create a tasty Tuscan Lentil Soup. We covered ingredient options, cooking steps, and time. I also offered tips on slow cooking and avoiding common mistakes. You learned how to store leftovers and why variations matter.

Give this soup a try! You can adjust it to your taste and it stores well. Enjoy your cooking journey!

- 1 cup dried green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 carrots, peeled and diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, including juice - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 2 cups fresh kale, ribs removed and chopped - 2 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper, to taste - Juice of 1 fresh lemon - Fresh parsley for garnish - Grated Parmesan cheese - Crusty bread for serving You can swap lentils for canned lentils to save time. Use yellow or red lentils for a different flavor. If you don’t have kale, spinach works well too. For a richer taste, try chicken broth instead of vegetable broth. You can add cooked sausage or tofu for protein. If you like heat, add red pepper flakes. Use any fresh herbs you have for added freshness. First, I heat two tablespoons of olive oil in a medium skillet. When hot, I add one diced onion, two diced carrots, and two diced celery stalks. I sauté these for about five to seven minutes. I want the onion to turn soft and clear. Next, I add three minced garlic cloves. I cook this for one more minute, until the garlic smells fragrant. Now, I carefully move the sautéed mix into the slow cooker. I add one cup of rinsed lentils and one can of diced tomatoes, juice and all. Then, I pour in four cups of vegetable broth. I also add one teaspoon each of dried oregano, dried thyme, and smoked paprika. After that, I sprinkle in salt and black pepper to taste. I stir all these ingredients until they blend well. I place the lid on the slow cooker and set it to cook. For low heat, I let it cook for six to eight hours. If I use high heat, I cook it for three to four hours. I check the soup for doneness. The lentils should be soft but still hold their shape. About thirty minutes before I plan to serve, I stir in two cups of chopped kale. This makes the soup even tastier and adds nice color. To make the best Tuscan lentil soup, follow a few key steps. First, always rinse your lentils. This removes dirt and ensures a clean taste. Next, sauté your vegetables before adding them to the slow cooker. This step deepens their flavors. Use fresh herbs for the best taste. Dried herbs work, but fresh gives a brighter profile. Lastly, keep the lid on while cooking. This helps maintain heat and moisture. One common mistake is not checking your lentils. They need to be tender but not mushy. Avoid adding too much salt early on. It can make the soup too salty as it cooks down. Don’t skip the lemon juice at the end. It brightens the soup and adds a fresh touch. Lastly, using low-quality broth can dull the flavor. Always choose a good vegetable broth. To enhance the flavor of your soup, try adding a splash of balsamic vinegar. It adds depth and a sweet tang. You can also mix in some red pepper flakes for heat. Fresh herbs like basil or parsley can freshen it up too. Lastly, consider a sprinkle of cheese before serving. Parmesan or pecorino adds richness and a nice salty kick. Enjoy experimenting with these ideas! {{image_4}} You can add protein to make your soup heartier. If you like meat, try Italian sausage. Brown it in a pan before adding it to your slow cooker. For a vegetarian option, use firm tofu. Cut the tofu into cubes and add it directly. Both choices will add great flavor and texture. Feel free to change up the veggies! Zucchini, bell peppers, or spinach work well. Just chop them into bite-sized pieces. Add them to the slow cooker with the other ingredients. This will add more color and nutrients to your soup. If you want some heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can also stir in hot sauce before serving. This will give your soup a nice kick, perfect for spicy food lovers. To keep your soup fresh, let it cool first. Then, transfer it to an airtight container. You can store it in the fridge for up to five days. If you want to keep it longer, consider freezing it. When you're ready to enjoy the soup again, heat it gently. You can use a pot on the stove or the microwave. If it seems thick, add a splash of vegetable broth or water to loosen it up. Stir well as it heats. Freezing is a great option for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. It can stay in the freezer for up to three months. To thaw, place it in the fridge overnight before reheating. Yes, you can use canned lentils. They save time and add ease to your cooking. If you use them, skip the rinsing step for dried lentils. Add them to the soup during the last 30 minutes of cooking. This adjustment keeps them from getting mushy while still heating them through. You can keep the soup in the fridge for about 4 to 5 days. Store it in an airtight container to keep it fresh. If you notice any off smells or mold, it's best to toss it. To enjoy it at its best, reheat and serve it within this time frame. This soup pairs well with crusty bread or a fresh salad. You can also serve it with grated Parmesan cheese on top for added flavor. A drizzle of olive oil enhances the taste, too. These sides make your meal hearty and satisfying. This blog shared how to create a tasty Tuscan Lentil Soup. We covered ingredient options, cooking steps, and time. I also offered tips on slow cooking and avoiding common mistakes. You learned how to store leftovers and why variations matter. Give this soup a try! You can adjust it to your taste and it stores well. Enjoy your cooking journey!

Slow Cooker Tuscan Lentil Soup

Warm up with our Hearty Tuscan Lentil Soup with Kale, a comforting and nutritious dish perfect for any season! This flavor-packed soup combines tender lentils, fresh kale, and aromatic vegetables in a slow cooker for minimal prep time. With just a squeeze of lemon, you'll enhance the taste of every spoonful. Click to explore this simple recipe and enjoy a wholesome meal that everyone will love!
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Ingredients
  

1 cup dried green or brown lentils, thoroughly rinsed

1 medium onion, finely diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, including juice

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

2 cups fresh kale, ribs removed and chopped

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Juice of 1 fresh lemon

Instructions
 

Sauté the Aromatics: In a medium skillet, heat the extra-virgin olive oil over medium heat. Once hot, add in the diced onion, carrots, and celery. Sauté for approximately 5-7 minutes, until the vegetables have softened and the onion is translucent. Incorporate the minced garlic and continue to sauté for one additional minute, until the garlic becomes fragrant and golden.

    Combine in Slow Cooker: Carefully transfer the sautéed vegetable mixture into the bowl of your slow cooker. Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, dried oregano, dried thyme, smoked paprika, and season with salt and freshly ground black pepper. Stir all the ingredients together until well combined.

      Cook the Soup: Place the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. Check for doneness; the lentils should be tender yet firm to the bite.

        Incorporate the Kale: About 30 minutes prior to serving, stir in the chopped fresh kale. This addition will allow the kale to wilt and meld with the soup, adding its earthy flavor and vibrant color.

          Adjust Seasoning and Serve: Just before serving, taste the soup and adjust seasoning with additional salt and pepper if needed. Squeeze in the juice of one fresh lemon to brighten the flavors and stir gently to combine.

            Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6

              - Presentation Tips: Serve the hearty soup in individual bowls, garnished with a handful of fresh parsley and a light sprinkle of grated Parmesan cheese, if desired. Drizzle a touch of extra-virgin olive oil over the top for an added depth of flavor and visual appeal. Enjoy warm with crusty bread on the side for a complete meal.

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