Tuscan Lentil Soup Recipe
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Calories
341 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Tuscan Lentil Soup Recipe
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This is the most amazing Tuscan Lentil Soup we've ever made, with rich rustic flavor! This fabulous vegetarian lentil soup can be made on the stovetop, as Instant Pot Lentil Soup, or as Crock Pot Lentil Soup!
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 3 talks celery, chopped
- 5-6 cloves garlic, peeled and minced
- 3 whole carrots, chopped
- 1 large russet potato, chopped (1/2-3/4 inch cubes)
- 1 tablespoon fresh rosemary leaves (1 teaspoon dried)
- 1 pound lentils (green)
- 28 ounces crushed tomatoes
- 8 cups vegetable broth
- 1 cup roughly chopped kale, packed (any variety)
- 1/4 cup basil leaves
- 1/4 cup shaved Parmesan cheese (omit for vegan)
- salt and pepper
Instructions
- Chop all the produce. Rinse and drain the dried lentils.
- ON THE STOVETOP: Set a large 6-8 quart pot over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
- Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Bring to a boil.
- Stir, reduce the heat, and cover. Simmer for 30 minutes, stirring once or twice. (Don't forget to recover the pot.) Once the lentils are soft, stir in the kale and basil. Taste, then salt and pepper as needed. Serve with a sprinkling of parmesan cheese!
- INSTANT POT LENTIL SOUP: (To use your IP you must have at least the 6 quart size.) Set the Instant Pot on Sauté. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
- Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Lock the lid into place and set on Pressure Cook High for 15 minutes. Perform a Quick Release, then let the steam pressure to release naturally. This usually takes about 10 minutes.
- Once the steam button has dropped, open the pot and stir in the kale and basil. Taste, season as needed, and serve with a sprinkle of parmesan cheese.
- CROCK POT LENTIL SOUP: Set a large skillet over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
- Pour the sauteed vegetables into a large 6-8 quart slow cooker. Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper.
- Cover and slow cook for 5-6 hours on high, or 8-9 hours on low. Once the lentils are soft, stir in the kale and basil. Taste, then season as needed. Serve with a sprinkling of parmesan cheese.
Notes
- Leftovers from this Italian soup recipe will keep well for up to 4-5 days. Cool the soup completely before transferring to an airtight container and storing in the fridge.
- To freeze: Let it cool and transfer to an airtight container. For extra protection from freezer burn I suggest wrapping the container in a layer of aluminum foil. Freeze for up to 3 months, then defrost in the fridge overnight before reheating.
Nutrition Information
Show Details
Serving
1.5cups
Calories
341kcal
(17%)
Carbohydrates
57g
(19%)
Protein
19g
(38%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
1143mg
(48%)
Potassium
1140mg
(33%)
Fiber
20g
(80%)
Sugar
9g
(18%)
Vitamin A
1774IU
(35%)
Vitamin C
27mg
(30%)
Calcium
139mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 341kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 1143mg | 48% |
| Potassium | 1140mg | 24% |
| Fiber | 20g | 80% |
| Sugar | 9g | 18% |
| Vitamin A | 1774IU | 35% |
| Vitamin C | 27mg | 30% |
| Calcium | 139mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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