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.
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- 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
- 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.
- 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