Vegan Semmel Knödel Soup with Lentils and Root Vegetables

**Prepare the Lentils:** If you haven't already, cook the lentils according to package directions. They should be tender but not mushy. Drain and set aside.

**Prepare the Semmel Rolls:** Cut the Semmel rolls into 1/2-inch cubes. Place them in a large bowl.

**Soak the Bread:** Heat the plant-based milk until warm (not boiling). Pour the warm milk over the bread cubes. Gently toss to coat all the bread. Let the bread soak for about 15-20 minutes, or until softened. Gently squeeze out any excess milk from the bread (do not completely dry them), reserving the milk. This can be added to the broth later for extra creaminess.

**Sauté the Vegetables:** Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the shredded carrot, celery root, and parsnip. Cook for 8-10 minutes, or until slightly softened. Season with salt, pepper, and thyme.

**Combine Dumpling Ingredients:** Add the sautéed vegetables, cooked lentils, chopped parsley, and nutritional yeast to the soaked bread. Mix gently but thoroughly until all ingredients are evenly distributed. Adjust seasoning with salt and pepper to taste.

**Form the Dumplings:** Using your hands, gently form the mixture into 1.5-inch to 2-inch dumplings. Be careful not to overwork the mixture, as this can make the dumplings tough. Aim for approximately 8-10 dumplings.

**Prepare the Vegetable Broth:** Bring the vegetable broth to a simmer in a large pot. You can add the reserved milk from the semmel bread to the broth at this point.

**Cook the Dumplings:** Gently place the dumplings into the simmering broth. Be careful not to overcrowd the pot. You may need to cook them in batches.

**Simmer:** Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the dumplings are cooked through and firm. To test for doneness, carefully remove a dumpling and cut it in half. It should be heated through and have a slightly spongy texture.

**Serve:** Ladle the hot vegetable broth into bowls. Serve 2-3 dumplings per bowl. Garnish with fresh parsley, if desired. Serve immediately.