Lentil & Root Veggie Soup

Ingredients

3 cups chopped peeled celery root

 2 cups chopped parsnips

 1 cup chopped carrot

1 cup frozen pearl onions

 1 stalk celery, chopped

2 medium plum tomatoes, seeded and chopped

3 cloves garlic, minced

2 tsp 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 tbsp (3 inch) rind Parmesan cheese plus 1/2 cup shredded Parmesan, divided

1 medium bay leaf

1 tsp salt

½ tsp pepper pdr 

4 ounces tofu/ mushroom / seitan crisp-cooked and crumbled (Optional)

* The best substitute for Herbes de Provence is a mix of dried thyme, rosemary, and savory (or oregano). If you have it, add a tiny pinch of lavender or fennel for authenticity. Italian seasoning is a good 1:1 backup but is more basil-heavy and lacks the signature floral/earthy notes. 

 

Preparations

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.

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

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs