Easy Celery recipes
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 1 rib celery chopped
- 2 medium carrots chopped
- 1 leek thinly sliced, optional
- 2 cloves garlic pressed
- ½ teaspoon dried rosemary sub thyme or Italian seasoning
- 1 teaspoon ground cumin + 1 teaspoon turmeric optional
- 1 cup (220 grams) dried lentils brown or green - or 2½ cups cooked lentils; in this case you'll need half the vegetable broth
- 6 cups (1½ liters) vegetable stock add more as needed to fully cook the lentils
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 6 ounces (170 grams) kale or another leafy green like spinach or chard
- 1 teaspoon salt or more to taste
- 2 twists black pepper
- Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 1 rib celery, 2 medium carrots, 1 leek (all chopped) and sauté for 5 minutes stirring often.
- Add 2 cloves garlic (pressed), ½ teaspoon dried rosemary, and 1 teaspoon ground cumin and cook 1 more minute until fragrant.
- Now add 1 cup dried lentils (rinsed under water), 6 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, 1 teaspoon salt, 2 twists black pepper and cook for 30 - 45 minutes or until the lentils are tender. Blend 2 cups of the soup.Tip: if you use cooked or canned lentils, half the amount of broth and cut the cooking time in half.
- Stir in 6 ounces kale (chopped) and cook for a few more minutes or until tender.
- Taste and adjust for salt. Serve with toasted bread or grains and a sprinkle of parmesan.Add a squeeze of lemon, pickled red onions, or chili oil for some kick.
Nutrition information is for 1 serving of lentil soup out of 4 servings without bread or cheese.
STORAGE & MAKE AHEAD
Make Ahead: this lentil soup is an excellent recipe to make ahead as its flavor improves as the soup sits in the fridge. The next day, the soup is creamier, richer, and more flavorful.
We always make a big batch and store half of it in the refrigerator and half in the freezer.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Let the soup cool down completely, then transfer it into a freezer-friendly container and freeze it for up to 3 months.
Thaw: defrost it in the fridge over several hours or overnight. To speed things up, you can thaw it with the thawing function of your microwave.
Reheat: reheat in the microwave or a saucepan on the stovetop. Add some water if necessary.
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