Root Veggie Lentil Soup


  • 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


  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.