Tuscan Lentil Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
The Tuscan Lentil Soup Recipe features a blend of green lentils cooked alongside chopped onion, celery, garlic, carrots, and chunks of russet potato, creating a substantial base. Rosemary brings a subtle piney aroma, and crushed tomatoes add depth and acidity. After simmering to soften the lentils and vegetables, kale and fresh basil are stirred in to provide freshness and slight bitterness. The soup is seasoned with salt and black pepper, then served with shaved Parmesan cheese for added richness. The texture comes from slow simmering, which melds flavors while maintaining distinct vegetable pieces.
Cooking on the stovetop involves sautéing aromatics, then simmering with broth and ingredients for about 30 minutes. An Instant Pot method reduces cooking time by pressure cooking after initial sautéing. This soup can be consumed as a main meal or a hearty starter with crusty bread or a light salad.
Leftovers store well in the refrigerator for up to 4-5 days once cooled and sealed. It can also be frozen for up to three months; wrapping containers in foil can help prevent freezer burn. Reheat thoroughly before serving.
Ingredients
- 2 tablespoons olive oil
- 1 large onion peeled and chopped
- 3 talks celery chopped
- 5-6 cloves garlic peeled and minced
- 3 whole carrot chopped
- 1 large russet potato chopped (1/2-3/4 inch cubes
- 1 tablespoon rosemary 1 teaspoon dried, fresh leaves
- 1 pound lentils (green)
- 28 ounces crushed tomatoes
- 8 cups vegetable broth
- 1 cup kale packed (any variety, roughly chopped
- 1/4 cup basil leaves
- 1/4 cup Parmesan Cheese omit for vegan, shaved
- salt
- black 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
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- For freezing, cool completely and wrap the container in foil to protect from freezer burn; keep for up to 3 months.
- Defrost frozen soup overnight in the refrigerator and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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