This healthy creamy soup with vegetables and lentils is a great option for a light dinner or lunch. The velvety, bright, aromatic soup will appeal to lovers of celery and carrots.
Ingredients:
- Water (or vegetable broth) – 2 liters≈ 8 cups
- Peeled celery root – 600 g≈ 1.3 lb ≈ 4 cups (diced)
- Peeled carrots – 300 g≈ 10.5 oz ≈ 2 cups (sliced)
- Red lentils – 100 g≈ ½ cup (dry)
- Onions – 1 pc≈ 150 g ≈ 1 medium onion
- Butter – 40 g≈ 3 tbsp
- Sherry vinegar – 2 tbsp (or dry Sherry or any dry white wine – 150 ml)≈ 5 oz ≈ ⅔ cup.
- Ground black pepper – to taste
- Salt – to taste
For optional croutons:
- Ciabatta – as needed (about 2–3 slices)
- Garlic – 1 clove (for rubbing)
- Olive oil – 1 tbsp≈ 15 ml
Cooking process
1 Prepare the onion base
Melt the butter in a frying pan. Add the chopped onion to the preheated pan and sauté over medium heat for a few minutes. Then reduce the heat to low, cover with a lid, and let the onion soften for about 10 minutes
2. Add root vegetables
While the onion is cooking, peel and cube the celery root and carrots. Add them to the pan with the onions and stir well.
3. Deglaze with vinegar
Pour in the Sherry vinegar (or dry Sherry / dry white wine) and let it evaporate for a couple of minutes. Add a splash of broth or water, cover, and simmer for 15 minutes.
4. Combine in a pot
Transfer the contents of the pan into a saucepan filled with hot broth (or boiling water). Add the rinsed red lentils. Bring to a boil, then cover and cook over low heat for 20 minutes.
5. Season
About 5 minutes before the end of cooking, add salt and black pepper to taste.
Optional Homemade Croutons
Cut the ciabatta into 1×1 cm cubes.Toast the bread in a dry pan until golden and crisp.Transfer to a bowl, drizzle with olive oil, and sprinkle with finely chopped or grated garlic.These aromatic croutons add amazing texture and flavor to the soup!
Blend & Serve
Use an immersion blender or regular blender to puree the soup until smooth and creamy.The carrots and lentils give it a rich golden color, while the celery root adds depth.
Serve topped with finely chopped fresh herbs.
- For a spicy kick, add thin slices of green chili.
- For extra creaminess, stir in a spoonful of Greek yogurt or sour cream.
- For a bold twist, mix a little freshly grated horseradish into the yogurt before adding it to the bowl.
As you can see, there are many serving variations — choose the one that suits your taste!
This creamy soup with vegetables and lentils can also be served in a bread bowl https://takajaeda.com/en/recipes-en/bread-bowls/