Aromatic Green Lentil Soup

Name: Aromatic Green Lentil Soup with Celery Root
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup green lentils (soaked for 1h or overnight); 1 vegetable boullion cube; 1 onion (chopped); 1 carrot (shredded); 1 clove of garlic (pressed); 1 celery root (diced); 1 potato (diced); 5 small mushrooms (chopped); 3/4 tbsp salt ((or to your taste)); black pepper (to taste); green onion/chives (chopped)

with Celery Root

Aromatic Green Lentil Soup with Celery Root

I love soups. They are just so comforting and take me back to childhood times when we had soups nearly every week. This Aromatic Green Lentil Soup with Celery Root is exceptionally hearty thanks to root veggies and lentils. Lentils are particularly great for soups: they are so quick to cook, create a rich flavor, and give a creamy texture to the meals.

Initially, I was going to make soup with celery stalks. However, since it turned out challenging to find them fresh this season, I went for a celery root substitute instead. It turned out nonetheless delicious, then with stalks. I was surprised to discover that the celery root adds depth to the taste of the soup.

This soup is effortless to make, and the best thing is that it’s tough to spoil it while cooking. The celery and lentils go so well together. Thanks to the latter, a portion of this dish is quite high in protein. And that is while being so low in calories.

This soup is at it’s best when served warm, possibly topped with chopped chives and nutritional yeast (optionally, add some ground flax seeds for extra omega-3). A toasted slice of whole-grain bread would also make a good fit here, too. Bon appetit!

Print Recipe

Aromatic Green Lentil Soup with Celery Root

Enjoy this hearty veggie lentil soup which is so easy to make.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Main Course

Keyword: Gluten free, Nut free, Vegan

Calories: 154kcal

Equipment

Large pot

Ingredients

1 cup green lentils soaked for 1h or overnight
1 vegetable boullion cube
1 onion chopped
1 carrot shredded
1 clove of garlic pressed
1 celery root diced
1 potato diced
5 small mushrooms chopped
3/4 tbsp salt (or to your taste)
black pepper to taste
green onion/chives chopped

Instructions

Drain soaked green lentils and rinse under running water.
In a large pot start boiling the lentils over medium heat with the addition of 1/2 tbsp of salt. Instead of water, you can use vegetable bullion, otherwise, add a bouillon cube to the cooking lentils.
Meanwhile, heat olive oil in a large pan, place chopped onions to the pot and stir for a minute.
Add shredded carrots, pressed garlic, peeled and diced potato and celery root and chopped mushrooms to the pan and let the veggies cook for 15 minutes, stirring from time to time.
Once vegetables are almost cooked but still a bit raw and hard, add the mix from pan to the cooking lentils and stir all together.
Let cook for another 10 minutes.
Taste bits of potato and celery to make sure they are fully cooked. Cook a bit longer, if still a bit raw, till soft. Once ready, serve with chopped chives or green onions, also a pinch of nutritional yeast goes well here.
Enjoy while still warm! Bon appetite!