Lentil & Root Veggie Soup || Gracefult Kitchen

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Lentil & Root Veggie Soup

Lamb

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.

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 medium 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 (3 inch) rind Parmesan cheese plus 1/2 cup shredded Parmesan, divided
1 medium bay leaf
1 teaspoon salt
½ teaspoon ground pepper
4 ounces pancetta, crisp-cooked and crumbled (Optional)

Description

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.