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

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