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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (254g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 267 | ||
| Calories from Fat 33 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 150mg | 6% | |
| Potassium 691mg | 19% | |
| Total Carbohydrate 42.8g | 14% | |
| Dietary Fiber 8.3g | 33% | |
| Sugars 1.9g | ||
| Protein 18.9g | 37% | |
Creamy French Lentils With Celery Root and Garlic
SERVES 4 , 4 main dish servings
Ingredients
- 4 cups vegetable stock
- 2 cups plain soymilk
- 1 cup dried French lentils
- 2 cups peeled and diced celery root (about 1 medium)
- 4 garlic cloves, minced
- 2 bay leaves
- fresh ground white pepper (to taste)
- 3 tablespoons minced fresh Italian parsley
Directions
1
In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.2
Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick.3
Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.
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More recipes like this one:
Quick Lentil Italian Tomato Soup
Mushroom Lentil Soup (Crock Pot)
Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Beans > Lentils
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: DancesInGarden
On Sep 24, 2008
I was expecting a thicker side dish, but this was quite soupy. It tasted good, but the colour was muddy from the lentils. The bay leaf added a nice flavour, and the texture of the celery root was very nice. I did not like it much as a "soup", however.
This was a blessing in disguise - leftovers used as a base for a casserole instead of "cream of something soup" were EXCELLENT!
Sauteed mushrooms, mixed with the reheated sauce and stirred into cooked egg noodles, then folded in a bit of vegan cheese. To die for!
I will definitely make this recipe again and use it as an "ingredient". I am thinking of lentil-ly celery root-y scalloped sort of potatoes next 
Thank you for a good recipe!
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