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To make this creamy Tuscan lentil soup, gather these ingredients: - 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 1 celery stalk, diced - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer flavor) - 2 cups fresh spinach, roughly chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - Optional: Fresh basil for garnish You can easily swap some ingredients to fit your taste or diet. - Lentils: Use red lentils for a faster cook time. - Coconut Milk: Swap for heavy cream if you want a rich flavor. - Spinach: Use kale or Swiss chard for a different green. - Diced Tomatoes: Fresh tomatoes work well if you have them. - Broth: Chicken broth adds a meaty flavor. Using fresh herbs can brighten the soup's taste. They add a vibrant flavor. - Fresh basil gives a sweet and aromatic touch. Add it near the end. - Dried oregano and basil are great for slow cooking. They release flavors over time. - If you have both, mix them for a more complex flavor. Use double the amount of fresh herbs compared to dried. Start by rinsing 1 cup of lentils. This removes any dust or debris. In your slow cooker, add the rinsed lentils, 1 diced onion, and 2 minced garlic cloves. Next, add 2 diced carrots and 1 diced celery stalk. Pour in 1 can of diced tomatoes, juices and all, along with 4 cups of vegetable broth. Stir everything together. Drizzle 2 tablespoons of olive oil over the mix. Then, add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Season with salt and pepper to your liking. Cover the slow cooker. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The lentils should be tender and soft when done. About 30 minutes before serving, stir in 1 cup of coconut milk or heavy cream, depending on your choice. Add 2 cups of chopped spinach at this time. Let it cook until the spinach wilts and becomes tender. Once the cooking time is up, taste the soup. Adjust the seasoning if needed. If you want a creamier texture, use an immersion blender to puree part of the soup. Leave some lentils whole for a nice bite. Serve the soup hot in bowls. For a lovely finish, garnish with fresh basil and a drizzle of olive oil. Enjoy your comforting bowl of creamy Tuscan lentil soup! To make great soup, start with good ingredients. Rinse your lentils well before use. Dice your onion and garlic small for even cooking. Add veggies like carrots and celery to boost flavor. Layer the ingredients in the slow cooker. This helps the flavors mix well. Always season your soup. Salt and pepper enhance the taste. For a creamy soup, use coconut milk or heavy cream. Add this 30 minutes before serving. This prevents curdling and keeps the texture smooth. If you want a thicker soup, blend a small part. This gives a nice mix of creamy and chunky. Stir in fresh spinach right before serving. It wilts quickly and adds color. One mistake is not rinsing lentils. This can lead to a gritty texture. Avoid overcooking the soup. Lentils should be tender, not mushy. Don’t skip the seasoning. It makes a big difference in taste. Lastly, check your slow cooker settings. Cooking on high can make the soup too thick. Always taste before serving. Adjust seasoning as needed for the best flavor. {{image_2}} This soup is already vegetarian and can be vegan too! To keep it vegan, use coconut milk instead of heavy cream. The coconut milk adds a rich flavor. You can also use vegetable broth instead of chicken broth. This way, everyone can enjoy it! If you want extra protein, consider adding sausage or beans. Cooked sausage adds a nice, hearty flavor. You can use Italian sausage for a spicy kick. If you prefer beans, add a can of drained beans, such as cannellini or kidney beans. They mix well and boost the protein. To make this soup even tastier, try adding more herbs or spices. Fresh herbs like parsley or thyme brighten the flavors. A splash of lemon juice adds a zesty twist too! You can also stir in some red pepper flakes for heat. Don't forget to top it with fresh basil or a swirl of olive oil before serving! After you finish your delicious soup, let it cool down. Once cooled, store it in an airtight container. This keeps the soup fresh and tasty. Place it in the refrigerator if you plan to eat it within a few days. It can stay fresh for up to five days. To reheat, pour the soup into a pot over medium heat. Stir it often until it's hot. You can also use a microwave-safe bowl. Heat it in the microwave for about two to three minutes. Stir halfway through to warm it evenly. If the soup is too thick, add a splash of vegetable broth or water. You can freeze this soup too! Just make sure it is completely cool. Pour the soup into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. It can freeze for up to three months. To thaw, place it in the fridge overnight. Reheat it as discussed above, adding liquid if needed. Yes, you can make this soup on the stovetop. Start by sautéing the onion and garlic in olive oil. Then, add the carrots, celery, and rinsed lentils. Pour in the diced tomatoes and vegetable broth. Bring it to a boil, then reduce the heat. Let it simmer for about 30 to 40 minutes. Stir in the coconut milk and spinach before serving. To adjust for more servings, simply double the ingredients. Use two cups of lentils, two cans of diced tomatoes, and eight cups of broth. You can also increase the seasoning to match the larger batch. Just keep an eye on the cooking time, as it may change slightly with more volume. Pair this soup with a crisp green salad or crusty bread. A light side of roasted vegetables works well too. If you want something hearty, serve it with a side of garlic bread. These options complement the rich flavors of the soup and make for a complete meal. This blog post covered key steps to make a tasty Tuscan Lentil Soup. We explored ingredients, possible swaps, and herb options. I shared clear steps for prep, cooking times, and last touches. You learned best practices for slow cooking and how to get a creamy texture. We also discussed fun variations and storage tips. In the end, making this soup is easy and rewarding. Enjoy creating something delightful for you and your loved ones!

Slow Cooker Creamy Tuscan Lentil Soup

Indulge in the warmth of Slow Cooker Creamy Tuscan Lentil Soup, a perfect blend of hearty ingredients and creamy texture! This simple recipe is packed with nutritious lentils, vibrant veggies, and rich coconut milk, making it a family favorite. Discover how easy it is to prepare in your slow cooker and enjoy a comforting meal that nourishes both body and soul. Click through for the full recipe and make this delicious soup tonight! #Slow Cooker Recipes #Lentil Soup #Healthy Eating #Comfort Food
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Ingredients
  

1 cup green or brown lentils, rinsed

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 celery stalk, diced

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

2 cups fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Optional: Fresh basil for garnish

Instructions
 

In the bowl of your slow cooker, add the rinsed lentils, diced onion, minced garlic, carrots, and celery.

    Pour in the diced tomatoes along with their juices and the vegetable broth. Stir to combine the ingredients.

      Drizzle the olive oil over the mixture and add the dried oregano and basil. Season with salt and pepper to taste.

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

          About 30 minutes before serving, stir in the coconut milk (or heavy cream) and the chopped spinach. Allow the soup to continue cooking until the spinach is wilted and tender.

            Once done, taste the soup and adjust seasoning as needed. If desired, use an immersion blender to puree a small portion of the soup for a creamier texture while leaving some lentils whole for texture.

              Serve hot, garnished with fresh basil if using.

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

                  - Presentation Tips: Serve the soup in rustic bowls with a sprinkle of fresh basil on top and a drizzle of olive oil for an elegant touch.