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

Directions

 * 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.