Recipe - Stewed Lentils With Celery Root And Walnut Relish

1 cup Lentils
One fourth cup Split peas; green
1 teaspoon Vegetable oil
1 One fourth cup Finely minced onion
2/3 cup Finely minced carrot; divided
use
One fourth cup Finely minced celery
2 Bay leaves
1 lg Garlic clove; minced
2 tablespoon Chopped parsley
One half small Celery root; peeled and cut
into small cubes
Seasoning salt
1 qt Water; or more as needed
2 teaspoon Vegetable broth; base

STAGE TWO
1 teaspoon Olive oil
2 tablespoon Chopped walnuts; warmed
1 tablespoon Finely chopped parsley; or
cilantro
2 teaspoon Tarragon vinegar
Coarsely ground pepper;
generous

Rinse the lentils and peas, drain them, and set them aside. Heat the oil in
a soup pot then add the onion, _half_ the carrots, the celery, bay leaf,
and garlic. Fry lightly over medium heat, taking care not to burn the
garlic, for 4 to 5 minutes; then add the drained legumes, parsley, celery
root, and season with salt. Add the water and bouillon base and bring it to
a boil; then simmer until the lentils are tender, about 30 minutes. Add the
rest of the carrots, and the _step two_ ingredients and simmer for aboug 15
minutes. Serve with chopped cucumber and a seasoning sauce, such as Maggi.
Bread (optional). PER SERVING: 267 cals, 3.7 g fat, 12.0% 20.3g fiber.

Idea from THE SAVORY WAY by Deborah Madison, "Stewed Lentils with Celery
Root and Walnut Oil " modified and tested by Kitpath & Bob Nov 25 1997

TIP: Stage 1: chop the onion, celery, parsley, and 1 carrot in a food
processor. Stage 2: chop the second carrot with the oil, nuts, parsley,
vinegar and pepper.

Recipe by: Savory Way by Deborah Madison (1990: Bantam)/path

Posted to Digest eatlf.v097.n300 by KitPATh phannema@wizard.ucr.edu on
Nov 25, 1997