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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.

Ingreadient:

    • 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 :

    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 4 1/2 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.

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