Ingredients:
1½ cups lentils
1 tablespoon olive oil
¼ cup finely diced onion
¼ cup finely diced carrot
1/3 cup finely diced celery
1 bay leaf
1 clove garlic, minced
2 tablespoons parsley, separated – 1 Tbs chopped coarsely, 1 Tbs chopped fine
1 small celeriac (celery root), peeled and cut into cubes
Sea salt
1 quart water
1 tablespoon walnut oil, or more to taste
1 teaspoon sherry or red wine vinegar
Plenty of coarsely ground pepper
Directions:
1. Rinse the lentils and set them aside.
2. 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 brown the garlic, 4-5 minutes.
3. Add the drained lentils, coarsely chopped parsley, celeriac, and season with salt. Add the water and bring to a boil; then simmer until the lentils are tender, about 35 minutes. Add the rest of the carrots during the last 10 minutes of cooking.
4. If there is a lot of excess water remaining, drain it off and save it for a soup or sauce. Return lentils to the heat and add the walnut oil, finely chopped parsley, and vinegar. Check seasonings and finish with plenty of freshly cracked pepper.
Serves 4