Name: Lentil & Root Veggie Soup
Prep time: 30 min
Total time: 270 min
Ingredients: 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 1/2 cup shredded Parmesan, divided; 1 bay leaf; 1 teaspoon salt; 0.5 teaspoon ground pepper; 4 ounces pancetta, crisp-cooked and crumbled

Lentil & Root Veggie Soup

5.0

(1)

1 Review

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

Updated on October 1, 2018

Prep Time:

30 mins

Additional Time:

4 hrs

Total Time:

4 hrs 30 mins

Servings:

Yield:

14 cups

Nutrition Profile:

Egg Free Gluten-Free Healthy Aging Healthy Immunity High Fiber Low Added Sugars Low Fat Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

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 1/2 cup shredded Parmesan, divided
1 bay leaf
1 teaspoon salt
½ teaspoon ground pepper
4 ounces pancetta, crisp-cooked and crumbled (Optional)

Directions

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.

Tips

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 (per serving)

187	Calories
3g	Fat
28g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 187
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 6g	20%
Total Sugars 6g
Protein 13g	26%
Total Fat 3g	4%
Saturated Fat 1g	7%
Cholesterol 4mg	1%
Vitamin A 2869IU	57%
Vitamin C 15mg	17%
Folate 39mcg	10%
Sodium 528mg	23%
Calcium 133mg	10%
Iron 3mg	14%
Magnesium 33mg	8%
Potassium 645mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.