Banging Celeriac & Lentil Stew Recipe

celeriac

💰Cheaper: potatoes

Potatoes are more widely available and less expensive.

green lentils

💰Cheaper: brown lentils

Brown lentils are often cheaper and can be used interchangeably.

vegetable broth

💰Cheaper: water + bouillon

Using water with bouillon cubes is a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for cooking.

Peel the celeriac using a sharp knife, cutting away the skin.

Chop the celeriac into chunks, same size as the other vegetables.

Heat a deep saucepan over medium heat and add a light sweat of chopped onions and red peppers with a pinch of salt.

Cover with a lid to capture steam and prevent over-caramelization, cooking for about 3-4 minutes.

Add chopped garlic and half a tin of tomatoes (or 4-5 chopped fresh tomatoes).

Cook the garlic and tomatoes for another minute to reduce and sweeten them.

Add 2 teaspoons of smoked paprika and half a teaspoon of cumin to the mixture before the tomatoes.

Mix in the chopped root vegetables (carrots, waxy potatoes, and celeriac) and the herbs (rosemary, thyme, and bay leaves).

Pour in the vegetable stock and bring to a simmer.

Let the stew simmer for about 35 minutes, checking after 15 minutes to ensure nothing is catching on the bottom.

After 30 minutes, check the lentils for doneness; they should have a slight bite.

Check the potatoes by prodding them with a knife; they should start to break up slightly when done.

Turn off the heat and let the stew rest before serving.

Add a squeeze of lemon juice, salt, and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary