Aromatic Green Lentil Soup With Celery Root Recipes

LENTIL SOUP WITH CELERY ROOT

Steps:

• On the stove top, in a large soup pot or Dutch oven, over medium-high heat, add olive oil, garlic and onions, when they are translucent, add the chopped celery stalks and root, stir and cook for 8-10 minutes until celery is softened and slightly browned.
• Add water and vegetable broth. Add lentils and coconut oil, bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until lentils are tender and soft. Depending on the consistency you want you may need to add more water/vegetable broth to thin out the soup.
• Taste the soup and season with salt and pepper until you get the desired savory taste you want. Remove bay leaves before servings.
• Serve and optionally top with fresh thin slices of celery, enjoy!

AROMATIC GREEN LENTIL SOUP WITH CELERY ROOT

Steps:

• Drain soaked green lentils and rinse under running water.
• In a large pot start boiling the lentils over medium heat with the addition of 1/2 tbsp of salt. Instead of water, you can use vegetable bullion, otherwise, add a bouillon cube to the cooking lentils.
• Meanwhile, heat olive oil in a large pan, place chopped onions to the pot and stir for a minute.
• Add shredded carrots, pressed garlic, peeled and diced potato and celery root and chopped mushrooms to the pan and let the veggies cook for 15 minutes, stirring from time to time.
• Once vegetables are almost cooked but still a bit raw and hard, add the mix from pan to the cooking lentils and stir all together.
• Let cook for another 10 minutes.
• Taste bits of potato and celery to make sure they are fully cooked. Cook a bit longer, if still a bit raw, till soft. Once ready, serve with chopped chives or green onions, also a pinch of nutritional yeast goes well here.
• Enjoy while still warm! Bon appetite!