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. Source: EatingWell Magazine, Soup Cookbook

Annie Peterson


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; 3.2 g total fat; 1.4 g saturated fat; 4 mg cholesterol; 528 mg sodium. 645 mg potassium; 28 g carbohydrates; 5.7 g fiber; 6 g sugar; 13 g protein; 2869 IU vitamin a iu; 15 mg vitamin c; 39 mcg folate; 133 mg calcium; 3 mg iron; 33 mg magnesium;

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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