Earthy lentils, a staple in many meatless diets, give this simple yet hearty soup a substantial helping of protein and fiber. Unlike larger legumes, there’s no need to presoak lentils before adding them – just pick out any pebbles or broken pieces and give them a rinse in a sieve. Sauté the onions and garlic for the soup while you prep the rest of the veggies – then set the slow cooker and go.
1 small celery root, peeled and cut into ¼-inch pieces
1 1/4 cups dried brown lentils, picked over and rinsed
6 cups vegetable broth or water
1 tbsp reduced-sodium tamari
Sea salt and ground black pepper, to taste
Chopped fresh flat-leaf parsley for garnish
In a skillet on medium, heat oil. Add onion and garlic, cover and cook until softened, about 5 minutes; transfer to slow cooker.
Add carrots, parsnip, celery root, lentils, broth, tamari, salt and pepper. Cover and cook on low until lentils and vegetables are tender, 6 to 8 hours. To serve, adjust seasoning to taste, and sprinkle with parsley.