low-calorie • Vegetarian • Gluten-free

Active30 min

Total 4½ hrs (high) / 8 hrs (low)

Lentil & Root Veggie Soup

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.

Equipment: 5- to 6-quart slow cooker

• 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 low-sodium chicken broth or vegetable broth
• 1 cup French green lentils or black lentils, rinsed
• 1 sprig fresh rosemary
• 1 3-inch Parmesan cheese rind plus ½ cup grated Parmesan, divided
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 4 ounces pancetta, crisp-cooked and crumbled (optional)

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.

►► Prep ahead: Chop celeriac, parsnips, carrot, celery and tomatoes and combine with onions and minced garlic. Refrigerate for up to 1 day.

Serves 8: 1¾ cups each

Calories 187 | Fat 3g (sat 1g) | Cholesterol 4mg | Carbs 28g | Total sugars 6g (added 0g) | Protein 13g | Fiber 6g | Sodium 528mg | Potassium 645mg.

Nutrition bonus: Vitamin A (57% daily value) | Vitamin C (25% dv).