When we make this hearty lentil soup that we call a stew we use vegetable stock or water. When we add the tomato product we also add the same amount of water to clean out the extra tomato. After cooking the lentils for about 30 minutes it will start to thicken. At this time you can add more liquid if it’s too thick for your personal taste but we recommend you try it thick.
2 quarts vegetable stock or water
2 1/2 cups dried lentils
1 large onion
1 large celery root
1 jar or can (14-15 ounces) chopped tomato chunks (plus an equal amount of water)
1 jar or can (7-8 ounces) tomato paste (plus an equal amount of water)
2 cloves garlic minced
1 teaspoon Herbes de Provence
1/2 teaspoon Garam Masala
1/4 teaspoon ground fennel seeds
1/8 teaspoon ground dried lemon grass (optional)
Cleaning the lentils. Put the lentils on a flat surface like a sheet pan and look for the pebble. You probably wont find one but it’s better to be safe than sorry. Once you remove it and or any other foreign material, put the lentils in a pot of cold water and swish them around with your hand. Drain them in a colander and rinse under cold water.
Wash and peel the celery root and chop into chunks. Do the same with the onion.
Put the onions and celery root in a large soup pot and add the stock/water. Bring to a boil. Add the rest of the ingredients and bring to a boil. Lower the heat and simmer for 45 minutes or until the lentils and the celery root are tender. Serve immediately. Sprinkle with nutritional yeast or your favorite vegan parmesan.