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Dinner

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.

None

Servings
4
Prep Time
25 min
Cook Time
360 min
Duration
385 min

Ingredients

  • 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

Preparation

  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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g