Celeriac + Lentil Onion Soup

 

 

Celeriac + Lentil Onion Soup

Serves 4-6

 

Ingredients

3 tbsp olive oil

2 large red onions, quartered then thinly sliced

3 garlic cloves

2 tbsp balsamic vinegar

1 celeriac bulb, peeled and grated

2 cups dry (rinsed) black lentils (green puy will work as well)

1 bay leaf

1 tbsp dried thyme

2 tbsp whole dijon mustard

1 tbsp maple syrup

1 tsp sea salt

¼ tsp ground black pepper

8 cups stock or water

¼ cup AP flour mixed with ½ cup water

Preparation

Heat 3 tbsp oil in a large pot on a low heat.

Sauté onions for 15 minutes.

Add garlic, stir then increase to high heat.

Add 2 tbsp balsamic vinegar to de-glaze and stir.

Add grated celeriac and cook for 1 minute.

Then add rinsed lentils, stock, bay leaf, thyme, dijon, maple, sea salt, and pepper and allow to come to a boil.

Once boiling, reduce to a simmer and cook for another 30 minutes.

Remove bay leaf and discard.

Add thickener (¼ cup AP flour mixed with ½ cup water) and shut off heat.

Season to taste with sea salt and pepper.

Serve with delicious crusty bread or grated parmesan (optional).

Enjoy!