Creamy French Lentils With Celery Root and Garlic

This is a wonderful way to use celery root! It is based on the recipe of the same name from The Complete Vegan Cookbook.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 main dish servings

Ingredients

• 4  cups  vegetable stock
• 2  cups plain soymilk or 2  cups milk
• 1  cup  dried French lentils
• 2  cups  peeled and diced celery root or 1  medium celery root
• 4  garlic cloves, minced
• 2  bay leaves
•  fresh ground white pepper (to taste)
• 3  tablespoons  minced fresh Italian parsley

Directions

1. In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
2. Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves.
3. Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.