Slow-Cooker Lentil & Root Veggie Soup

• 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 vegetable broth
• 1 cup French green lentils or black lentils, rinsed
• 1 sprig fresh rosemary
• 1 (3-inch) Parmesan cheese rind
• 1/2 cup grated Parmesan, divided
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 ounces pancetta, crisp-cooked and crumbled (optional)

1. Combine celeriac, parsnips, carrot, pearl onions, celery, tomatoes, garlic and herbes de Provence in a 5- to 6-quart slow cooker. Add broth, lentils, rosemary, Parmesan rind, bay leaf, salt and pepper. Cover and cook on High for 41/2 hours or on Low for 8 hours.
2. Remove the rosemary, Parmesan rind and bay leaf. Serve the soup topped with grated cheese and garnished with pancetta, if desired.

celery root, parsnips, carrot, frozen pearl onions, celery, tomatoes, garlic, herbes, vegetable broth, black lentils, rosemary, parmesan cheese rind, parmesan, bay leaf, salt, ground pepper, pancetta

Taken from food52.com/recipes/78163-slow-cooker-lentil-root-veggie-soup (may not work)