Lentil & Root Veggie Soup
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.Advertisement
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
3 vegetable, 1/2 lean protein, 1/2 medium-fat protein, 1/2 starch