Lentil Root Veggie Soup
Ingredients
- 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 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 1 (3 inch) rind Parmesan cheese plus 1/2 cup shredded Parmesan, divided
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 4 ounces pancetta, crisp-cooked and crumbled (Optional)
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