Author Notes: 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 broth for soups a rich, savory flavor.
Excerpted from EatingWell Soups © 2018 Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52
Food52 Review: Featured in: 7 Vegetarian Slow-Cooker Recipes So Everyone Can Netflix & Chill. —The Editors
Serves: 8
Cook time: 8 hrs
Ingredients
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3
cups chopped, peeled celeriac (celery root)
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2
cups chopped parsnips
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1
cup chopped carrot
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1
cup frozen pearl onions
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1
stalk celery, chopped
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2
plum tomatoes, seeded and chopped
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3
cloves garlic, minced
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2
teaspoons herbes de Provence
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8
cups vegetable broth
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1
cup French green lentils or black lentils, rinsed
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1
sprig fresh rosemary
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1
(3-inch) Parmesan cheese rind
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1/2
cup grated Parmesan, divided
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1
bay leaf
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1
teaspoon salt
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1/2
teaspoon ground pepper
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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 for 4½ hours or on Low for 8 hours.
- Remove the rosemary, Parmesan rind and bay leaf. Serve the soup topped with grated cheese and garnished with pancetta, if desired.
Photo by Meredith Corporation