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 Tbs. tamari soy sauce
- salt and freshly ground black pepper
- Minced fresh parsley for garnish
Directions=
- Heat oil in skillet over medium heat. Add onion and garlic, cover and cook until softened, about 5 minutes; transfer to slow cooker.
- Add carrots, parsnip, celery root, Lentils, stock, tamari, salt and pepper.
- Cover, and cook on low until lentils and vegetables are tender, 6 to 8 hours.
- To serve, adjust seasonings to taste, and garnish with fresh parsley.
Stovetop Method
- Heat oil in a 5- to 6-quart pot over medium heat.
- Add onion and garlic. Cover, and cook 5 minutes to soften.
- Add carrots, parsnip, celery root, lentils, stock, tamari, salt and pepper.
- Reduce heat to low. Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1½ hours.
- Taste and adjust seasonings, if necessary.
- Garnish with parsley, and serve.