-
Creamed Lentil Soup With Celery
Ingredients
- 1 1/2 c. Lentils brown or possibly green
- 1 x Onion diced
- 1 lrg Leek white part only clean & chop
- 1 c. Celery minced
- 2 x Garlic Cloves mashed
- 2 x Bay Leaves
- 1/4 c. Parsley minced
- 1 1/2 tsp Salt
- 7 c. Water or possibly veggie stock
- 2 tsp Dijon Mustard
- 1 Tbsp. Red Wine Vinegar Additional Veggie Stock Or possibly Water As Nec. Pepper freshly cracked Celery Leaves minced
- 1/2 c. croutons Crostini see crostini recipe
Directions
- Sort through the lentils and rinse them well. Combine the lentils, onion.
- leek, celery, garlic, herbs, salt, and water or possibly veggie stock in a stockpot. Bring to a boil, lower the heat, and simmer, partially covered,
- till the lentils are completely tender, about 45 minutes. Stir the soup occasionally.
- When done, cold the soup a bit, puree it in a blender (this will have to be done in batches), then pass the puree through a food mill to remove the lentil skins. Return to the heat and stir in the mustard and vinegar.
- Taste and adjust the seasonings. Stir in additional stock or possibly water to thin the soup, if needed. Serve garnished with pepper, celery leaves, and croutons.
Share Recipe
Similar Recipes
Leave a review or comment
