Recipes
Lentil & Root Veggie Soup
- Lamb
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.
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 medium 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 (3 inch) rind Parmesan cheese plus 1/2 cup shredded Parmesan, divided
-
1 medium bay leaf
-
1 teaspoon salt
-
½ teaspoon ground pepper
-
4 ounces pancetta, crisp-cooked and crumbled (Optional)
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
