# Hearty Slow Cooker Lentil Soup
This lentil soup made in a slow cooker provides a nourishing and comforting meal ideal for spring evenings and serves as great leftovers for lunch. Loaded with vegetables and utilizing pantry basics, it delivers a fulfilling dish with little effort.
## Flavor Profile
The soup showcases flavorful lentils paired with soft vegetables, Italian herbs, and a vibrant tomato finish, achieving a pleasing harmony of tastes.
### Recommended Tools
To create this soup, you will need:
– A **6-quart slow cooker**
– An **immersion blender** (or a regular blender if you prefer)
### Technique
Cook the ingredients until soft, add a touch of vinegar, and blend a few times for a creamy yet textured outcome.
### Serving Suggestions
Serve the soup alongside:
– **No-knead bread**
– Crackers
– A **simple salad** for a warm, complete meal.
## Ingredients That Work
– **Potatoes**: Russet potatoes contribute thickness and creaminess, while sweet potatoes bring a mild sweetness. Cut them small for uniform cooking.
– **Lentils**: Opt for green or brown lentils, which don’t necessitate soaking. Steer clear of red lentils as they can become overly soft.
– **Vegetables**: Thinly slice vegetables for tenderness. Thicker carrot slices can retain their shape for a heartier soup.
– **Tomatoes**: Incorporate diced tomatoes toward the end of cooking to avoid acidity hindering the softening process. Fire-roasted diced tomatoes can enhance flavor.
## Easy Variations
– **For added protein**: Mix in cooked ham, sausage, or meatballs towards the end of cooking.
– **For more greens**: Stir in spinach or kale in the last 10 to 15 minutes.
– **For a creamier soup**: Blend it more completely or just the potato-and-broth mixture.
## How to Make Lentil Soup in the Slow Cooker
1. Peel and chop the potatoes, then place them in the slow cooker.
2. Add chicken broth, celery, carrots, lentils, Italian herbs, and garlic. Stir to mix.
3. Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours until soft.
4. Mix in diced tomatoes and red wine vinegar. Cook for 15 more minutes.
5. Use an immersion blender to pulse the soup a few times for a denser texture.
### Tips for Success
– **Rinse the Lentils**: Always rinse and inspect for any debris prior to adding.
– **Perfect Potatoes**: Cut potatoes into small, even chunks for consistent cooking.
– **Enhance the Flavor**: Add a little more vinegar or a sprinkle of Italian herbs if needed.
– **Adjust Consistency**: For a thicker broth, allow it to rest for 10 minutes after cooking; for a thinner broth, gradually stir in warm broth.
## Storage and Reheating
Keep leftovers in a sealed container in the refrigerator for up to 4 days or in the freezer for as long as 3 months. Thaw overnight in the refrigerator and reheat on the stove over medium-low heat, stirring occasionally. If the soup has thickened, include a splash of broth to thin it out.
## Nutritional Information (per serving)
– **Calories**: 175
– **Carbohydrates**: 31g
– **Protein**: 11g
– **Fat**: 1g
– **Fiber**: 12g
– **Sodium**: 919mg
This lentil soup made in a slow cooker is not just simple to make, but also a healthy choice for any meal. Relish in the warmth and comfort it provides!