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Soup, Lentil & Root Veggie
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 ½ cup shredded Parmesan, divided
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 ounces pancetta, crisp-cooked and crumbled (Optional)
Steps
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