Slow Cook

Slow-Cooker Lentil & Root Veggie Soup

November  6, 2018
Photo by Meredith Corporation
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

Test Kitchen Notes

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

  • Cook time 8 hours
  • Serves 8
  • 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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