Stewed Lentils with Celery Root and Walnut Relish
| Yield: | 4 Servings |
| Categories: | Soups, Beans |
| 1 | c | Lentils |
| 1/4 | c | Split peas; green |
| 1 | ts | Vegetable oil |
| 1 1/4 | c | Finely diced onion |
| 2/3 | c | Finely diced carrot; divided use |
| 1/4 | c | Finely diced celery |
| 2 | Bay leaves | |
| 1 | lg | Garlic clove; minced |
| 2 | tb | Chopped parsley |
| 1/2 | sm | Celery root; peeled and cut into small cubes |
| Seasoning salt | ||
| 1 | qt | Water; or more as needed |
| 2 | ts | Vegetable broth; base |
| STAGE TWO | ||
| 1 | ts | Olive oil |
| 2 | tb | Chopped walnuts; warmed |
| 1 | tb | Finely chopped parsley; or cilantro |
| 2 | ts | Tarragon vinegar |
| Coarsely ground pepper; generous |
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