Recipe–Four Lentil Soup with Celeriac

IMG_1287My 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.
  1. 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.
  2. Bring to a boil and cook until the lentils are all very soft, about 45 minutes, give or take.
  3. 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.

 

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