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 soup broths a rich, savory flavor.
Ingreadient
- 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)
Direction
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