# Hearty Slow Cooker Lentil Soup

This lentil soup made in a slow cooker provides a nourishing and comforting meal ideal for spring evenings and serves as great leftovers for lunch. Loaded with vegetables and utilizing pantry basics, it delivers a fulfilling dish with little effort.

## Flavor Profile

The soup showcases flavorful lentils paired with soft vegetables, Italian herbs, and a vibrant tomato finish, achieving a pleasing harmony of tastes.

### Recommended Tools

To create this soup, you will need:
– A **6-quart slow cooker**
– An **immersion blender** (or a regular blender if you prefer)

### Technique

Cook the ingredients until soft, add a touch of vinegar, and blend a few times for a creamy yet textured outcome.

### Serving Suggestions

Serve the soup alongside:
– **No-knead bread**
– Crackers
– A **simple salad** for a warm, complete meal.

## Ingredients That Work

– **Potatoes**: Russet potatoes contribute thickness and creaminess, while sweet potatoes bring a mild sweetness. Cut them small for uniform cooking.
– **Lentils**: Opt for green or brown lentils, which don’t necessitate soaking. Steer clear of red lentils as they can become overly soft.
– **Vegetables**: Thinly slice vegetables for tenderness. Thicker carrot slices can retain their shape for a heartier soup.
– **Tomatoes**: Incorporate diced tomatoes toward the end of cooking to avoid acidity hindering the softening process. Fire-roasted diced tomatoes can enhance flavor.

## Easy Variations

– **For added protein**: Mix in cooked ham, sausage, or meatballs towards the end of cooking.
– **For more greens**: Stir in spinach or kale in the last 10 to 15 minutes.
– **For a creamier soup**: Blend it more completely or just the potato-and-broth mixture.

## How to Make Lentil Soup in the Slow Cooker

1. Peel and chop the potatoes, then place them in the slow cooker.
2. Add chicken broth, celery, carrots, lentils, Italian herbs, and garlic. Stir to mix.
3. Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours until soft.
4. Mix in diced tomatoes and red wine vinegar. Cook for 15 more minutes.
5. Use an immersion blender to pulse the soup a few times for a denser texture.

### Tips for Success

– **Rinse the Lentils**: Always rinse and inspect for any debris prior to adding.
– **Perfect Potatoes**: Cut potatoes into small, even chunks for consistent cooking.
– **Enhance the Flavor**: Add a little more vinegar or a sprinkle of Italian herbs if needed.
– **Adjust Consistency**: For a thicker broth, allow it to rest for 10 minutes after cooking; for a thinner broth, gradually stir in warm broth.

## Storage and Reheating

Keep leftovers in a sealed container in the refrigerator for up to 4 days or in the freezer for as long as 3 months. Thaw overnight in the refrigerator and reheat on the stove over medium-low heat, stirring occasionally. If the soup has thickened, include a splash of broth to thin it out.

## Nutritional Information (per serving)

– **Calories**: 175
– **Carbohydrates**: 31g
– **Protein**: 11g
– **Fat**: 1g
– **Fiber**: 12g
– **Sodium**: 919mg

This lentil soup made in a slow cooker is not just simple to make, but also a healthy choice for any meal. Relish in the warmth and comfort it provides!

Alex & Sonja: Culinary Innovators and Cookbook Writers

Introducing Alex and Sonja Overhiser, the energetic pair behind the renowned culinary platform, A Couple Cooks. As creators of two celebrated cookbooks, busy parents, and a real couple devoted to the culinary arts, Alex and Sonja have significantly influenced the realm of home cooking. Their adventure started in 2010 when they established A Couple Cooks to express their enthusiasm for straightforward, seasonal recipes and the joy that cooking can infuse into daily life.

Throughout the years, Alex and Sonja have assembled an extensive collection of thousands of unique recipes, each developed with care and precision. Their repertoire includes everything from quick weeknight dinners to intricate dishes ideal for special celebrations. The couple’s commitment to excellence is visible in each recipe, which they carefully write, photograph, and test alongside their children.

In addition to recipes, Alex and Sonja offer essential cooking advice and meal planning strategies, transforming their website into a thorough resource for home chefs of any skill level. Their philosophy highlights the significance of utilizing fresh, seasonal produce to craft tasty and healthy meals that everyone in the family can enjoy.

Your cookbooks and online influence enable Alex and Sonja to keep motivating countless people to appreciate the art of cooking. Their narrative illustrates the strength of passion and teamwork, demonstrating that with the appropriate ingredients, anyone can conjure culinary wonders in their kitchen.

Chicken Cordon Bleu Meatloaf

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 8

A chicken meatloaf inspired by chicken cordon bleu, filled with layers of ham and melted swiss, accompanied by a creamy dijon mustard sauce!

ingredients

For the meatloaf:

• 2 pounds of ground chicken (or turkey)
• 1 small shredded zucchini (optional)
• 1 small grated onion
• 3 cloves of garlic, grated/minced
• 2 eggs
• 1 cup of breadcrumbs (gluten-free if needed)
• 1/3 cup grated parmigiano reggiano (parmesan cheese)
• 1 tablespoon of Worcestershire sauce (gluten-free if needed)
• 1 tablespoon of Dijon mustard
• 1 tablespoon of chopped parsley (or 1/2 tablespoon dried parsley)
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 6 slices of ham
• 6 slices of swiss cheese
• 1/2 cup of panko breadcrumbs (gluten-free if needed)
• 1 tablespoon of melted butter
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of dried parsley

For the dijon sauce:

• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour (gluten-free if needed)
• 1 1/2 cups of milk
• 1 teaspoon of Worcestershire sauce (gluten-free if needed)
• 2 tablespoons of Dijon mustard
• 1 tablespoon of grainy mustard
• 1/3 cup of grated parmigiano reggiano (parmesan cheese)

directions

For the meatloaf:

1. Combine the ground chicken, zucchini, onion, garlic, eggs, breadcrumbs, parmesan, Worcestershire sauce, Dijon mustard, parsley, salt, and pepper, and shape it into a 9×18 inch rectangle on wax paper.
2. Layer the ham and swiss cheese over the chicken mixture, then roll it up into a log shape and transfer it to a 9×5 inch loaf pan.
3. In a bowl, mix the panko breadcrumbs, melted butter, garlic powder, and parsley, then sprinkle it over the meatloaf in the pan.
4. Bake in a preheated 350F/180C oven until the chicken reaches an internal temperature of 165F, roughly 60 minutes. (Cover with foil for the first 40 minutes, then remove to allow the breadcrumbs to brown.)
5. Allow the meatloaf to rest for 15 minutes, then slice and serve topped with the dijon mustard sauce!

For the dijon sauce:

6. In a medium saucepan, melt the butter until it begins to froth.

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Alex & Sonja: The Culinary Pair Behind A Couple Cooks

Introducing Alex and Sonja Overhiser, the energetic husband-and-wife duo who have transformed their culinary passion into a successful online venture. As authors of two well-received cookbooks and the creators of the renowned site A Couple Cooks, Alex and Sonja have inspired home cooks since 2010. Their journey started with a straightforward goal: to share simple, seasonal recipes that bring happiness to the kitchen.

Throughout the years, A Couple Cooks has developed into a thorough resource for food lovers, offering thousands of unique recipes, valuable cooking tips, and handy meal planning strategies. Each recipe is carefully designed and photographed by Alex and Sonja, guaranteeing that every dish is not just tasty but also visually stunning. Their dedication to quality and authenticity is evident in every entry, establishing their website as a reliable source for culinary inspiration.

As busy parents, Alex and Sonja recognize the difficulties of juggling family life with a passion for cooking. They test all their recipes on their own kids, ensuring that every dish is family-friendly and accessible to cooks of various skill levels. Their cooking philosophy highlights simplicity and seasonality, encouraging readers to utilize fresh, local produce.

In addition to their website, Alex and Sonja have penned two cookbooks that further highlight their culinary knowledge and enthusiasm for food. These publications are packed with inventive recipes and practical guidance, making them essential resources for anyone seeking to improve their cooking abilities.

Whether you’re an experienced chef or a kitchen beginner, Alex and Sonja’s A Couple Cooks provides something for everyone. Their commitment to sharing the joy of cooking is clear in every recipe, making them a cherished presence in the online culinary community.

# Crunchy, Soft, Fluffy, and Overflowing with Butter: The Ultimate Korean Salt Bread Rolls

Have you ever felt like having just a little bread but couldn’t muster the energy to go to the bakery? If you want to venture into bread-making for the first time, Korean salt bread is an excellent option.

## The Charm of Salt Bread

Known as sogeum-ppang in Korea, salt bread is a charming roll that has captivated many around the globe. Once you take a taste, you’ll struggle to resist the temptation to indulge more. The experience of enjoying freshly baked salt bread is a feast for the senses: the crunchy crust yields to a soft, tender center, with a surprise of melted butter concealed within. This bread isn’t merely a snack; it’s a fascination for numerous individuals.


## What is Salt Bread?

The term “salt bread” is clear and indicative. It is fundamentally bread that incorporates salt, yet its appeal is rooted in the contrasting textures. The base is crisp and crunchy due to being fried in butter, while the top remains soft and fluffy. The inside is generally hollow, revealing a delightful surprise of melted butter. Imagine a crescent roll, but upgraded to an exceptional level of flavor.

The basic method involves using a milk bread dough, which is cut into segments and wrapped around a frozen stick of butter. As the bread bakes, the butter melts and collects at the bottom, producing a mouth-watering delight.

## The Source of Salt Bread

Salt bread is thought to be a Korean adaptation of the Japanese shio-pan, a savory, buttery bun. Nowadays, it is frequently found in Asian bakeries, including 85°C, as well as specialty salt bread shops. The internet has significantly contributed to the popularity of this delicacy, resulting in long lines of enthusiastic customers awaiting freshly baked salt bread in Seoul.

## How to Create Salt Bread

Crafting salt bread is a fulfilling endeavor, particularly if you have some experience with baking bread. The method begins with a classic milk bread dough, which is shaped into elongated, tapered triangles. The trick is to position a small piece of butter at the wide end of the dough before rolling it, akin to how you would create a croissant. As it bakes, the butter melts, yielding a crunchy exterior and a soft, buttery center.

### Components for Salt Bread

– **Flour**: Opt for bread flour to ensure enhanced gluten development, promoting a chewier texture and improved rise.
– **Water and Milk**: A blend of warm water and milk adds subtle flavor. If milk isn’t available, you can substitute with all water.
– **Egg**: Contributes richness and helps achieve a golden hue in the bread.
– **Yeast**: Instant yeast is ideal for its ease of use, but active dry yeast is also acceptable.
– **Sugar**: A small quantity enhances sweetness and supports browning.
– **Butter**: Crucial for flavor and texture; incorporate both softened butter in the dough and cold butter for the filling.
– **Salt**: Use regular fine sea salt within the dough and flaky salt for sprinkling on top.

### Step-by-Step Directions

1. **Combine Ingredients**: In a stand mixer, layer the components: water, milk, egg, yeast, sugar, butter, flour, and salt. Mix on a low setting for 5 minutes, then knead on medium speed for at least 15 minutes until the dough attains the windowpane stage.

2. **Let the Dough Rise**: Form the dough into a ball, place it in a lightly floured bowl, cover, and let it rise until it has tripled in size (approximately 1 hour).

3. **Prepare the Butter**: While the dough is rising, slice cold butter into small sticks and freeze them.

4. **Shape the Rolls**: After the initial rise, deflate the dough and divide it into 9 equal parts. Shape each portion into a long triangle, place a butter stick at the wide end, and roll it up, sealing the edges.

5. **Second Rise**: Arrange the shaped rolls on a lined baking sheet, cover, and let them rise until they have doubled in size (about 90 minutes).

6. **Bake**: Preheat the oven to 375°F (190°C). Mist the rolls with water, sprinkle with flaky salt, and bake for 15 minutes or until they turn golden brown.

7. **Finish Finishing**: Brush the tops with melted butter from the baking tray and allow to cool slightly before savoring.


## Other Breads to Explore

If you found joy in making salt bread, you might want to try your hand at other delightful breads like milk bread, bri