Lentil Celery Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 garlic cloves, peeled and chopped roughly
02 -
1 tbsp butter
03 -
1 tbsp olive oil
04 -
1 litre broth
05 -
Salt and pepper, adjust to your liking
06 -
½ head of broccoli (swap with other veggies if preferred)
07 -
30 g hard cheese, grated finely (cheese rinds work too)
08 -
200 g red lentils (or a mix if you like—see tips)
09 -
1 head of celery, loosely chopped
# Instructions:
01 -
Melt the butter with the olive oil in a big pot. Toss in the celery and let it sauté for a bit until it softens slightly.
02 -
Stir the garlic and red lentils into the pan. Let everything cook for a minute or so while mixing, helping the lentils soak up the butter mixture.
03 -
Pour the broth in and wait for it to start bubbling gently. Add any cheese rinds you’re using now. Lower the heat and pop the lid on, letting it cook for around 20 minutes until the lentils are completely tender.
04 -
Mix in the broccoli or any other veggies you want to use. Cook for 5-10 more minutes, just until they soften.
05 -
Take the pot off the heat and use a hand blender to purée everything until creamy. If using a jug blender, leave space for steam to escape by lifting the small cap, and cover with a towel for safety.
06 -
If it feels too thick, stir in a splash of hot broth to thin it out. Sprinkle in the grated cheese and stir until it melts perfectly into the soup.
07 -
Have a taste and add salt or pepper if it needs more. Ladle into bowls and enjoy warm, maybe with a chunk of bread.
# Notes:
01 -
Mixing different types of lentils is fine! If you opt for lentils other than red, consider using pre-cooked ones from a can or pouch. Stir those in later while cooking.
02 -
Switch up the veggies! Roughly 2 cups of fresh or frozen options work, like leafy greens, mixed frozen vegetables, cauliflower, celeriac, or swede.
03 -
Once cooled, this soup stays fresh in the fridge for up to 3 days if stored tightly sealed.
04 -
You can freeze it too! Use airtight containers, and it’ll last for about 3 months. Let it thaw overnight in the fridge or at room temp for a few hours before reheating.