Slow-Cooker Lentil & Root Veggie Soup

November 6, 2018

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 Review: Featured in: 7 Vegetarian Slow-Cooker Recipes So Everyone Can Netflix & Chill.The Editors

Serves: 8
Cook time: 8 hrs


  • 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 green lentils or black lentils, rinsed
  • 1 sprig fresh rosemary
  • 1 (3-inch) Parmesan cheese rind
  • 1/2 cup grated Parmesan, divided
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 4 ounces pancetta, crisp-cooked and crumbled (optional)
In This Recipe


  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 for 4½ hours or on Low for 8 hours.
  2. Remove the rosemary, Parmesan rind and bay leaf. Serve the soup topped with grated cheese and garnished with pancetta, if desired.

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