🔊Everyone wants this celery recipe because it secretly feed the kids celery👌 Enable Subtitles👉⚙🌏

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often less expensive and maintain a similar texture in soups.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Using water or homemade broth can reduce sodium and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option with a neutral flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients while dried parsley is a cost-effective alternative.

Separate the root of 1 celery from its leaves.

Peel and wash the celery root.

Chop the celery root.

Wash and chop 5 sprigs of celery leaves.

Chop 1 onion.

Chop 3 cloves of garlic.

Chop 1 carrot.

Add 1.5 cups of red lentils to a strainer and wash them.

Heat 50 mL of olive oil in a pot.

Add the chopped onions and garlic to the pot and sauté for a few minutes.

Add the chopped carrots and sauté for 5 minutes.

Add the chopped celery root and sauté for another 5 minutes.

Mix in the red lentils.

Pour in 8 cups of water and bring to a boil.

Remove the resulting white suds from the pot.

Continue cooking until the vegetables are soft.

Using a blender, smooth the vegetables.

Check the consistency of the soup; if it is too thick, add more water.

Add black pepper, turmeric, and salt to taste.

Add the juice of 1 lemon and whisk it well.

Boil the soup for another 5 minutes and then turn off the stove.

Check the consistency of the soup; it should be nice.

Add the chopped celery leaves and mix it in.

Let the soup rest for 10 minutes.

Add 1 tablespoon of butter and 1 tablespoon of red powdered pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary