Root Veggie Lentil Soup

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.
Root Veggie Lentil Soup image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 to 3 carrots, peeled and cut into ¼-inch pieces
  • 1 parsnip, peeled and cut into 
¼-inch pieces
  • 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


  1. In a skillet on medium, heat oil. Add onion and garlic, cover and cook until softened, about 5 minutes; transfer to slow cooker.
  2. 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.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 332
  • Carbohydrate Content: 57 g
  • Fat Content: 4 g
  • Fiber Content: 19 g
  • Protein Content: 18 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 504 mg
  • Sugar Content: 11 g
  • Polyunsaturated Fat Content: 1 g