CREAMY FRENCH LENTILS WITH CELERY ROOT AND GARLIC

Creamy French Lentils With Celery Root and Garlic image

This is a wonderful way to use celery root! It is based on the recipe of the same name from The Complete Vegan Cookbook.

Provided by PDX Meems

Categories Lentil

Time 55m

Yield 4 main dish servings, 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups vegetable stock
2 cups plain soymilk or 2 cups milk
1 cup dried French lentils
2 cups peeled and diced celery root or 1 medium celery root
4 garlic cloves, minced
2 bay leaves
fresh ground white pepper (to taste)
3 tablespoons minced fresh Italian parsley

Steps:

In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves.
Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.

Nutrition Facts : Calories 269.6, Fat 3.4, SaturatedFat 0.5, Sodium 145.4, Carbohydrate 44.4, Fiber 7.5, Sugar 6.2, Protein 17.4

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