Lentil & Root Veggie Soup
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.
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