Lady’s Thanksgiving Recovery Plan Soup
Celery Root & Lentil Soup

1 large celery root
1 C lentils
1/4 head garlic (2 large cloves)
2 red peppers (optional, seeded)
1# carrots
1 large onion (preferably red)
4-8 T olive oil
1-2 bouillon cubes (I used beef, but you could use vegetable or chicken boullion as well, or even miso)
dash celery seed (optional)
1/2 t dried basil flakes (optional)
2-3 bay leaves (optional)

Soak lentils in approximately 3-4 C water overnight.

Chop garlic and onion. Heat olive oil in a large, heavy bottomed pot and saute the garlic and onion. Then chop the carrots and peppers (I prefer large pieces) and throw them in the pan.

If the celery root has come with stalks and leaves, cut them off, wash them, chop them up and throw them into the pot & stir.

Skin the celery root and chop the root up into 1/2″ chunks, and throw them in and stir. Salt the veggies a little bit and stir.

Saute until the celery root is slightly aromatic, about five minutes. Keep stirring the ingredients over medium heat so that they don’t stick to the bottom.

Add the lentils and enough water to cover the veggie mixture with about an extra half inch or so at the top. Add the celery seed, bay leaves, basil and bouillon and put on a high flame bring to a boil, then simmer, about 30-40 minutes until vegetables are nice and tender and water is somewhat reduced. You might need to add seasoning to taste (I use adobo powder.)

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