/6c379590-7653-471f-8a4d-9802ef6a3f29--Lentil_and_Root_Veggie_Soup_c-Meredith_Corporation.jpg "gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw== gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==")
-
Cook time
8 hours -
Serves
8
Creator Notes
French inexperienced lentils and unlit lentils safe properly to lengthy, boring cooking with out turning into tender. Keep the rinds from aged-up blocks of Parmesan in a resealable plastic score or tightly sealed container within the fridge. They provide broth for soups a properly to attain, scrumptious flavor.
Excerpted from EatingWell Soups © 2018 Meredith Company. Pictures © 2018 by Meredith Company. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52
Take a look at Kitchen Notes
Featured in: 7 Vegetarian Slack-Cooker Recipes So Everybody Can Netflix & Relax. —The Editors
-
Take a look at Kitchen-Well-liked
Substances
-
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
vegetable broth
-
1 cup
French inexperienced lentils or unlit lentils, rinsed
-
1 sprig
contemporary rosemary
-
1
(3-creep) Parmesan cheese rind
-
1/2 cup
grated Parmesan, divided
-
1
bay leaf
-
1 teaspoon
salt
-
1/2 teaspoon
ground pepper
-
4 oz
pancetta, crisp-cooked and crumbled (no longer foremost)
Directions
- Mix celeriac, parsnips, carrot, pearl onions, celery, tomatoes, garlic and herbes de Provence in a 5- to 6-quart boring cooker. Add broth, lentils, rosemary, Parmesan rind, bay leaf, salt and pepper. Duvet and cook on Excessive for 4½ hours or on Low for 8 hours.
- Take dangle of the rosemary, Parmesan rind and bay leaf. Aid the soup topped with grated cheese and garnished with pancetta, if desired.