Lentil & Root Veggie Soup

5.0
(3)
3 Reviews

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.

By
Annie Peterson
Annie Peterson
Annie Peterson

Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
5799643.jpg
Prep Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
8
Yield:
14 cups
Nutrition Profile:
Nut-Free Healthy Aging Healthy Immunity Low-Fat Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Low-Calorie
Jump to Nutrition Facts
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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 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 1 (3 inch) rind Parmesan cheese plus 1/2 cup shredded Parmesan, divided

  • 1 bay leaf

  • 1 teaspoon salt

  • ½ teaspoon ground pepper

  • 4 ounces pancetta, crisp-cooked and crumbled (Optional)

Directions

  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 4 1/2 hours or on Low for 8 hours.

  2. Remove the rosemary, Parmesan rind and bay leaf. Serve the soup topped with shredded cheese and garnished with pancetta, if desired.

Tips

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

Equipment: 5- to 6-quart slow cooker

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

187 Calories
3g Fat
28g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 3/4 cups
Calories 187
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 13g 26%
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 4mg 1%
Vitamin A 2869IU 57%
Vitamin C 15mg 17%
Folate 39mcg 10%
Sodium 528mg 23%
Calcium 133mg 10%
Iron 3mg 14%
Magnesium 33mg 8%
Potassium 645mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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