French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor.

Annie Peterson
Source: EatingWell Magazine, Soup Cookbook


Ingredient Checklist


Instructions Checklist
  • Combine celeriac, parsnips, carrot, pearl onions, celery, tomatoes, garlic and herbes de Provence in a 5- to 6-quart slow cooker. Add broth, lentils, rosemary, Parmesan rind, bay leaf, salt and pepper. Cover and cook on High 4 1/2 hours or on Low for 8 hours.

  • Remove the rosemary, Parmesan rind and bay leaf. Serve the soup topped with shredded cheese and garnished with pancetta, if desired.


To make ahead: Chop celeriac, parsnips, carrot, celery and tomatoes and combine with onions and minced garlic. Refrigerate for up to 1 day.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

187 calories; protein 13g 26% DV; carbohydrates 28g 9% DV; exchange other carbs 2; dietary fiber 5.7g 23% DV; sugars 5.9g; fat 3.2g 5% DV; saturated fat 1.4g 7% DV; cholesterol 3.6mg 1% DV; vitamin a iu 2868.7IU 57% DV; vitamin c 15.1mg 25% DV; folate 38.5mcg 10% DV; calcium 132.9mg 13% DV; iron 2.6mg 15% DV; magnesium 32.9mg 12% DV; potassium 644.6mg 18% DV; sodium 527.9mg 21% DV.

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Rating: 5 stars
This soup is delicious! It really hits the spot on a cold day. Be prepared to do a lot of chopping and cutting though. But it was worth the work; plus there was plenty left for the freezer! Read More