| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Beans grain, Celeriac, Soups and s, 4star | 4 | Servings | |
INGREDIENTS
| 1 | c | Lentils |
| 1/4 | c | Split peas; green |
| 1 | ts | Vegetable oil |
| 1 1/4 | c | Finely diced onion |
| 2/3 | c | Finely diced carrot; divided use |
| 1/4 | c | Finely diced celery |
| 2 | Bay leaves | |
| 1 | lg | Garlic clove; minced |
| 2 | tb | Chopped parsley |
| 1/2 | sm | Celery root; peeled and cut into small cubes |
| Seasoning salt | ||
| 1 | qt | Water; or more as needed |
| 2 | ts | Vegetable broth; base |
| 1 | ts | Olive oil |
| 2 | tb | Chopped walnuts; warmed |
| 1 | tb | Finely chopped parsley; or cilantro |
| 2 | ts | Tarragon vinegar |
| Coarsely ground pepper; generous |
INSTRUCTIONS
STAGE TWO Rinse the lentils and peas, drain them, and set them aside. Heat the oil in a soup pot then add the onion, _half_ the carrots, the celery, bay leaf, and garlic. Fry lightly over medium heat, taking care not to burn the garlic, for 4 to 5 minutes; then add the drained legumes, parsley, celery root, and season with salt. Add the water and bouillon base and bring it to a boil; then simmer until the lentils are tender, about 30 minutes. Add the rest of the carrots, and the _step two_ ingredients and simmer for aboug 15 minutes. Serve with chopped cucumber and a seasoning sauce, such as Maggi. Bread (optional). PER SERVING: 267 cals, 3.7 g fat, 12.0% 20.3g fiber. Idea from THE SAVORY WAY by Deborah Madison, "Stewed Lentils with Celery Root and Walnut Oil " modified and tested by Kitpath & Bob Nov 25 1997 TIP: Stage 1: chop the onion, celery, parsley, and 1 carrot in a food processor. Stage 2: chop the second carrot with the oil, nuts, parsley, vinegar and pepper. Recipe by: Savory Way by Deborah Madison (1990: Bantam)/path Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@wizard.ucr.edu> on Nov 25, 1997
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