Lentil & Root Veggie Soup

Lentil & Root Veggie Soup

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From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 cups chopped peeled celeriac (celery root)
  • 2 cups chopped parsnips
  • 1 cup chopped carrot
  • 1 cup frozen pearl onions
  • 1 stalk celery, chopped
  • 2 plum tomatoes, seeded and chopped
  • 3 cloves garlic, minced
  • 2 teaspoons herbes de Provence
  • 8 cups low-sodium chicken broth or vegetable broth
  • 1 cup French green lentils or black lentils, rinsed
  • 1 sprig fresh rosemary
  • 1 tablespoon 1 (3 inch) rind Parmesan cheese plus ½ cup shredded Parmesan, divided
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 ounces pancetta, crisp-cooked and crumbled (optional)

Preparation

  • Prep

  • Ready In

  1. 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 4½ hours or on Low for 8 hours.
  2. 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 information

  • Serving size: 1¾ cups
  • Per serving: 187 calories; 3 g fat(1 g sat); 6 g fiber; 28 g carbohydrates; 13 g protein; 39 mcg folate; 4 mg cholesterol; 6 g sugars; 0 g added sugars; 2,869 IU vitamin A; 15 mg vitamin C; 133 mg calcium; 3 mg iron; 528 mg sodium; 645 mg potassium
  • Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 vegetable, ½ lean protein, ½ medium-fat protein, ½ starch

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