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Slow Cooker Winter Vegetable Soup With Split Red Lentils

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion diced
• 3 celery stalks diced
• 3 medium carrots trimmed, peeled, and diced
• 2 medium zucchini ends trimmed and chopped into ¾-inch chunks
• 3 small Yukon gold potatoes scrubbed and chopped into ¾-inch cubes
• ¾ cup split red lentils
• 1 cup (240 mL) canned chopped tomatoes with their juices
• 2 pieces of parmigiano-reggiano rind
• 2 dried bay leaves
• 3-4 sprigs of fresh thyme
• 5 cups low-sodium chicken stock or vegetable broth
• 1 teaspoon Diamond Crystal kosher salt plus more to taste
• freshly ground black pepper
• 2-3 cups finely sliced savoy cabbage reserved for later
• For Serving:
• extra virgin olive oil for drizzling
• freshly chopped flat-leaf parsley or basil, for garnishing
• freshly grated parmigiano-reggiano cheese

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