Hearty celery root and red lentil soup

Hearty celery root and red lentil soup

SERVES 4 TO 6

Soup is a staple in our way of eating. Bowls of brothy comfort make an appearance at the table at least a few times a week. We're even crazy enough to eat soup on hot summer days. But it's during the chilly months of fall and winter that it's most satisfying to have soup on a daily basis. One-pot soup meals studded with chunks of celery root, salted with bacon, fragranced with sage, and laced with red lentils are all we need to welcome the cold days. If you've never had celery root before, we encourage you to try it. It has the texture of a potato, with the bright flavor of fresh, green celery.

INGREDIENTS

• 1 medium celery root (about 1 pound / 455g)
• 4 slices thick-cut bacon, sliced into small pieces
• 1 medium onion, minced
• 5 cloves garlic, minced
• 1 (2-inch / 5-cm) knob fresh ginger, peeled and crushed whole
• 2 to 3 small sage leaves
• 1/4 cup (50g) red lentils
• Sea salt

DIRECTIONS

1. Cut the celery root into bite-size pieces.
2. Heat a medium pot over medium heat, add the bacon, and cook until the fat is rendered. Add the onion, garlic, ginger, and sage leaves. Cook for 5 minutes, or until the onions are translucent.
3. Add 4 cups (960ml) water and the celery root, bring to a simmer, then reduce the heat to low.
4. Cook for 15 minutes, or until the celery root is almost tender. Add the lentils and cook until they are soft and the celery root is cooked through. Taste for seasoning and add salt if necessary. Serve hot.

NOTE Cook the lentils to your desired texture. Some cooks prefer lentils still whole and firm rather than soft and mushy.