Ingredients:

• 1 carton (32 ounces) Reduced-Sodium Chicken Broth: This provides the base of the soup, infusing it with rich, savory flavor.
• 3 Celery Ribs, chopped: Adds a subtle crunch and aromatic flavor to the soup.
• 2 Medium Carrots, chopped: Contributes sweetness and color.
• 2 Medium Red Potatoes, cut into 1/2-inch cubes: These make the soup more filling, adding texture and a mild, earthy flavor.
• 1 cup Sweet Onion, chopped: Enhances the overall flavor with its natural sweetness.
• 1 cup Dried Red Lentils, rinsed: These cook down to a creamy texture, providing protein and fiber.
• 1 tablespoon Honey: Balances the acidity of the balsamic vinegar and adds a touch of sweetness.
• 2 teaspoons Italian Seasoning: A blend of herbs that adds a robust flavor profile.
• 1/2 teaspoon Salt: Enhances all the flavors in the soup.
• 1/2 teaspoon Pepper: Adds a bit of heat and depth.
• 1/4 teaspoon Crushed Red Pepper Flakes: Brings a gentle kick of spice.
• 1/4 teaspoon Garlic Powder: Infuses the soup with a mild, garlicky flavor.
• 1/4 cup Balsamic Vinegar: Adds a tangy, slightly sweet depth that complements the lentils and vegetables perfectly.

Instructions:

1. Prepare the Ingredients:
   • Start by washing and chopping all the vegetables. This includes the celery, carrots, red potatoes, and sweet onion. Ensuring the pieces are uniform in size helps with even cooking and creates a balanced texture in the soup.
   • Rinse the red lentils under cold water until the water runs clear. This helps to remove any dust or debris and improves the texture of the lentils once cooked.
2. Combine Ingredients in the Slow Cooker:
   • In a large slow cooker, combine the chopped celery, carrots, potatoes, and sweet onion.
   • Add the rinsed red lentils, honey, Italian seasoning, salt, pepper, crushed red pepper flakes, and garlic powder.
   • Pour in the reduced-sodium chicken broth. Stir everything together until well combined.
3. Cook the Soup:
   • Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. Cooking on low heat allows the flavors to meld together beautifully and gives the lentils time to break down into a creamy consistency.
   • About 30 minutes before the soup is done, stir in the balsamic vinegar. This will allow the vinegar to meld with the other flavors without becoming overpowering.
4. Serve:
   • Once the soup is done, give it a final taste and adjust the seasoning if necessary.
   • Ladle the soup into bowls and serve hot. This soup pairs well with crusty bread, a side salad, or simply on its own as a filling meal.

Storage Tips:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits, making it even more delicious the next day.
• Freezing: This soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months in the freezer. To reheat, thaw the soup in the refrigerator overnight and then warm it on the stove or in the microwave.

Variations and Tips:

1. Vegetarian Option: To make this soup vegetarian, simply substitute the chicken broth with vegetable broth. It will still be rich and flavorful, with all the comforting qualities you expect from a lentil soup.
2. Protein Boost: If you’d like to add more protein, consider adding cooked chicken or turkey toward the end of the cooking process. Alternatively, you can stir in some cooked quinoa or chickpeas for a plant-based protein option.
3. Add More Vegetables: Feel free to add other vegetables you have on hand, such as chopped spinach, kale, or bell peppers. These can be added during the last hour of cooking to retain some of their texture.
4. Spice it Up: If you enjoy a spicier soup, increase the amount of crushed red pepper flakes or add a dash of cayenne pepper.

Frequently Asked Questions:

1. Can I use green or brown lentils instead of red lentils?
   • Yes, you can substitute with green or brown lentils. However, keep in mind that these varieties hold their shape better and may require a slightly longer cooking time.
2. What can I serve with this soup?
   • This soup pairs wonderfully with crusty bread, garlic toast, or a fresh salad. It’s also delicious topped with a dollop of Greek yogurt or sour cream.
3. Can I make this soup on the stovetop?
   • Absolutely! Simply sauté the vegetables in a large pot, add the lentils, broth, and seasonings, and simmer until the lentils and vegetables are tender. Stir in the balsamic vinegar during the last 10 minutes of cooking.

Conclusion:

This slow-cooked balsamic lentil soup is an easy and delicious recipe that delivers comfort and nutrition in every bowl. With minimal preparation and the convenience of a slow cooker, you can have a hearty, flavorful meal ready for any day of the week. The combination of lentils, vegetables, and a touch of balsamic vinegar creates a rich, savory soup that’s perfect for warming up on a cool evening. Whether you’re cooking for your family or meal prepping for the week, this soup is sure to become a favorite in your kitchen. Enjoy the wholesome flavors and the ease of slow cooking with this delightful recipe!