CookEat Recipe
Celeriac and Lentil Soup
Celeriac, mushrooms and onion simmer with cider until tender. Cooked lentils are warmed in the broth, then parsley is added before a brief rest.
Method
Steps
Step 1
Use 250 g cooked, drained lentils, weighed after draining. Peel the celeriac and cut into 1 cm cubes, slice the mushrooms and chop the onion and parsley.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Cook the onion and mushrooms for 5 minutes, then add the celeriac and cook for 3 minutes.
Step 3
Add the cider and 1000 ml water once. Bring to a boil, partially cover and simmer for 15–20 minutes until the celeriac is tender.
Step 4
Add the lentils and simmer for 5 minutes. Stir in the parsley, rest off the heat for 4 minutes and serve.
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Cooked 3 times