The most amazing lentil soup recipe with rich rustic Tuscan flavor! This healthy vegetarian lentil soup can be made on the stovetop, in the Instant Pot, or in a Crock Pot!
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.