My local natural market had a stock-up sale New Year’s Day, and I filled my pantry with all sorts of wonderful stuff, including a variety of dried beans and lentils. I figured a hearty soup made with a few of them together was just the thing to help us through the cold, grey winter days we’ve faced since then. I had also bought a celery root, or celeriac, which seemed like a good partner for a bunch of lentils. This excellent soup, which is really a combo of split peas and lentils but that was too wordy, is the result.
Four Lentil Soup with Celeriac
makes 8 large bowls
- 1 tbs olive oil
- 2 medium onions, diced
- 4 cloves garlic minced
- 2 red peppers, diced
- 1 knob celeriac, peeled and diced
- 1/2 cup each dried split peas, yellow peas, green lentils, and red lentils, rinsed and drained
- 12 cups vegetable broth
- 2 bay leaves
- 1 pound frozen spinach.
- Heat the oil to medium in a large soup pot. Add the onion first, stirring frequently until translucent. Then add the garlic, cooking about 30 seconds, then add the red peppers. Cook those for another 2 minutes or so, then add the celeriac. Cook, stirring frequently for another 2-3 minutes, then add the lentils, peas, broth, and bay leaves.
- Bring to a boil and cook until the lentils are all very soft, about 45 minutes, give or take.
- Remove the bay leaves now, or you’ll never find them again. Add the spinach, and return to a boil, cooking until spinach is heated through.