Probably the easiest of soups, this can be a full meal.
This soup is surprisingly tasty, making it probably one of the dishes with the best taste to complexity ratio. It is a great option for a vegetarian dinner in the heart of winter and is fast and easy to make for those busy weeknights.
Thanks to my mother-in-law for the recipe.
Ingredients
- 1½ cup dried green lentils
- 1 onion, chopped
- 1 big potato, peeled and cut to 4 pieces
- 1 celery root
- 1 tbsp ground turmeric
- 1 tbsp chicken stock powder (amount depends on powder taste)
- 1 tsp ground cumin
- water
- salt
Instructions
- Sauté the onion in a pot with a bit of canola oil until they become transparent.
- Peel the celery root and clean it thoroughly from dirt. Cut to 4 or 2 big pieces.(to peel use a chef knife and cut away the outer layer carefully)
- Add all ingredients to the pot. Add enough water to cover all ingredients around 1.5 liters (50 fl oz).
- Cook until the potato becomes soft, about an hour.
- Take the celery out and throw it away.
- Take potato out and mash roughly, leaving it in small clumps. Add it back to the pot.
- Bring the soup to a boil and serve.
