French green lentils and black lentils hold up well to long, slow cooking without becoming mushy.
They give soup broths a rich, savory flavor.
Add broth, lentils, rosemary, Parmesan rind, bay leaf, salt and pepper.
Cover and cook on High 4 1/2 hours or on Low for 8 hours.
Remove the rosemary, Parmesan rind and bay leaf.
Serve the soup topped with shredded cheese and garnished with pancetta, if desired.
Refrigerate for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
