Stewed lentils with celery root and walnut relish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| ¼ | cup | Split peas; green |
| 1 | teaspoon | Vegetable oil |
| 1¼ | cup | Finely diced onion |
| ⅔ | cup | Finely diced carrot; divided use |
| ¼ | cup | Finely diced celery |
| 2 | Bay leaves | |
| 1 | large | Garlic clove; minced |
| 2 | tablespoons | Chopped parsley |
| ½ | small | Celery root; peeled and cut into small cubes |
| Seasoning salt | ||
| 1 | quart | Water; or more as needed |
| 2 | teaspoons | Vegetable broth; base |
| 1 | teaspoon | Olive oil |
| 2 | tablespoons | Chopped walnuts; warmed |
| 1 | tablespoon | Finely chopped parsley; or cilantro |
| 2 | teaspoons | Tarragon vinegar |
| Coarsely ground pepper; generous | ||
Directions
STAGE TWO
Rinse the lentils and peas, drain them, and set them aside. Heat the oil in a soup pot then add the onion, _half_ the carrots, the celery, bay leaf, and garlic. Fry lightly over medium heat, taking care not to burn the garlic, for 4 to 5 minutes; then add the drained legumes, parsley, celery root, and season with salt. Add the water and bouillon base and bring it to a boil; then simmer until the lentils are tender, about 30 minutes. Add the rest of the carrots, and the _step two_ ingredients and simmer for aboug 15 minutes. Serve with chopped cucumber and a seasoning sauce, such as Maggi.
Bread (optional). PER SERVING: 267 cals, 3.7 g fat, 12.0% 20.3g fiber.
Idea from THE SAVORY WAY by Deborah Madison, "Stewed Lentils with Celery Root and Walnut Oil " modified and tested by Kitpath & Bob Nov 25 1997 TIP: Stage 1: chop the onion, celery, parsley, and 1 carrot in a food processor. Stage 2: chop the second carrot with the oil, nuts, parsley, vinegar and pepper.
Recipe by: Savory Way by Deborah Madison (1990: Bantam)/path Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@...> on Nov 25, 1997