Healthy Cooking Methods & Styles Healthy Slow-Cooker & Crockpot Recipes Slow-Cooker & Crock Pot Soup & Stew Recipes Healthy Slow-Cooker & Crock Pot Vegetable Soups 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. By Annie Peterson Annie Peterson Instagram Website Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. EatingWell's Editorial Guidelines Updated on October 1, 2018 Print Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 8 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 Print Nutrition Facts (per serving) 187 Calories 3g Fat 28g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved