Main-Dish Lentil-Vegetable Soup

• 1 Tbs. olive oil
• 1 medium-sized yellow onion, chopped
• 2 cloves garlic, minced
• 2 to 3 carrots, peeled and cut into 1/4-inch dice
• 1 parsnip, peeled and cut into 1/4-inch dice
• 1 small celery root, peeled and cut into 1/4-inch dice
• 1 1/4 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

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.

olive oil, yellow onion, garlic, carrots, parsnip, celery root, brown lentils, vegetable stock, soy sauce, salt, fresh parsley

Taken from www.vegetariantimes.com/recipe/main-dish-lentil-vegetable-soup/ (may not work)