Leek and Lentil Soup

Ingredients

  • 1 celery root 1 1celery rootcelery roots
  • 2 tbsp olive oil 2 2tbsp tbspolive oil or vegetabIe oil
  • 1 tsp fennel seeds 1 1tsp tspfennel seeds
  • 1-½ cups chopped onion 1-½ 1-½cups cupschopped onion
  • 1 bay leaf 1 1bay leafbay leaves
  • 1-¼ tsp salt 1-¼ 1-¼tsp tspsalt
  • ¼ tsp pepper ¼ ¼tsp tsppepper
  • + 4 more ingredients
    • 1/3 cup green lentils 1/3 1/3cup cupgreen lentils
    • 1 tsp curry powder 1 1tsp tspcurry powder
    • 6 cups water 6 6cups cupswater
    • 1 tbsp lemon juice 1 1tbsp tbsplemon juice

Trim and dice celery root to make 4 cups (1 L); set aside. In Dutch oven, heat oil over medium heat; cook fennel seeds, stirring, until fragrant, about 1 minute. Add leeks, onion, bay leaf, salt and pepper; cook, stirring occasionally, until softened, about 8 minutes. Stir in celery root, l...

View full recipe at SpringPad

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