| 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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