Main-Dish Lentil-Vegetable Soup

Ingredients

• 1 tbs. olive oil
• 1 medium-sized yellow onion, chopped
• 2 cloves garlic, minced
• 2 to 3 carrots, peeled and cut into ¼-inch dice
• 1 parsnip, peeled and cut into ¼-inch dice
• 1 small celery root, peeled and cut into ¼-inch dice
• 1¼ cups dried brown lentils, sorted and rinsed
• 6 cups vegetable stock or water
• 1 tbsp tamari soy sauce
• salt and freshly ground black pepper
• minced fresh parsley for garnish

Procedures

1. Heat oil in skillet over medium heat.
2. Add onion and garlic, cover and cook until softened, about 5 minutes; transfer to slow cooker.
3. Add carrots, parsnip, celery root, lentils, stock, tamari, salt and pepper.
4. Cover, and cook on low until lentils and vegetables are tender, 6 to 8 hours.
5. To serve, adjust seasonings to taste, and garnish with fresh parsley.

Stovetop Method

1. Heat oil in a 5- to 6-quart pot over medium heat.
2. Add onion and garlic.
3. Cover, and cook 5 minutes to soften.
4. Add carrots, parsnip, celery root, lentils, stock, tamari, salt and pepper.
5. Reduce heat to low.
6. Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1½ hours.
7. Taste and adjust seasonings, if necessary.
8. Garnish with parsley, and serve.