But let's get back to this soup. It has the perfect texture and flavor from the celery root, and it comes together so simply and quickly. The red lentils cook fast so you can be with your soup in hand in no time. The ingredient list is short, and yet the natural flavors shine through. That's the beauty here, the recipe relies on a short list of ingredients to create something remarkable. And that's the beauty of Bountiful, it perfectly highlights fresh fruits and vegetables. Now if only I could gain access to their garden.
celery root and red lentil soup
1 medium celery root
1 medium onion, minced
5 cloves garlic, minced
1 (2-inch) knob of fresh ginger, peeled and crushed
2-3 sage leaves
1/4 cup red lentils
Cut the celery root into bite-sized pieces. Heat a medium pot over medium heat, add the onion, garlic, ginger, and sage leaves. Cook for 5 minutes, or until the onions are translucent.
Add 4 cups water and the celery root, bring to a simmer, then reduce the heat to low. Cook for 15 minutes, or until the celery root is almost tender. Add the lentils and cook until they are soft and the celery root is cooked through. Taste for seasoning and add salt if necessary. Serve hot.
Note: the original recipe included bacon, but I omitted it since it's not kosher. There is kosher beef and lamb bacon available but I haven't tried it.