Servings: 16 cups
Ingredients
- 1 ea celery root also known as celeriac
- 1/2 tsp fresh sage chopped
- 1 1/4 tsp ground black pepper
- 7 oz red lentils petite crimson, dry
- 3.5 Tbsp dry white wine
- 2 1/4 tsp salt
- 4 oz turnips peeled, diced
- 10 oz rutabaga diced 1/2"
- 6 oz parsnips cubed, 1"
- 1/4 oz green cabbage diced
- 5 oz yellow onion diced
- 12 oz plum tomatoes seeded, diced
- 1/2 oz fresh parsley chopped
- 2 quarts low sodium vegetable stock *can use homemade stock
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Instructions
- Boil lentils in water until tender. Drain, reserving a 1/2 gallon of liquid. Rinse with cold water, reserve.
- In a stockpot sweat all vegetables in white wine until tender. Add vegetable stock, salt, black pepper, and sage. Simmer for thirty minutes.
- Add reserved lentil liquid, lentils and parsley. Bring back up to a simmer and serve.
Nutrition
Serving: 8floz | Calories: 90kcal | Carbohydrates: 18g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0g | Sodium: 340mg | Fiber: 4g | Sugar: 4g
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