Lentil and celery soup

This celery and lentil soup was just right for a busy day.  It was quick and easy to make and so satisfying to eat.  I started the day with pancakes for breakfast that Sylvia made before we took the cat to the vet and I rode into work.  The vet reported that the cat was recovering from conjunctivitis so that was not the best use of my time, though you can never be sure!  

When I arrived at work (in a newly refurbished building), I made my way through the heavy doors to park my bike in the basement, finally found the lift and then spent too much time roaming the hot desks to find one that would connect my laptop to my organisation's systems.  I finally settled at a desk only to find documents from the previous day had disappeared from my computer, Sylvia had a problem at home, the room booking systems are still not working and IT rang me back as I was about to go into a meeting.  And I had so much work to do!  Thank goodness for the minor victory when I was given permission to go ahead and get the charging port fixed on my laptop.  Technology and bureaucracy are so draining!

After such a day, I just wanted to slump on the sofa when I got home.  Making a list of meals for the week each weekend helps to get dinner underway.  Then all I had to do was chop some vegies and get up occasionally to stir and then blend.  This sort of recipe is pretty forgiving.  Quantities were changed and the vegies didn't need to be cut straight and uniform because they were all blended to a puree at the end.

 

I chose the recipe because I am pretty keen on celery lately and Sylvia is willing to try many soups if she can add pasta.  She hasn't not had red lentils sin soup since she was a baby so this was something a bit different for her.  I wanted to add green peas because they make everything more green and Sylvia wanted a leek because she loves them (despite not being keen on onions).  I love the taste of red lentils but it took a few suggestions to find one that Sylvia would try.  It had so many vegetables that the lentil flavour was not so prominent.  

This soup was delicious and had a pleasing shade of green.  I had it was an sourdough oat bread and soy milk.  Sylvia had hers with parmesan cheese and pasta.  We both loved the soup and decided this would be a great recipe to make as we enjoy some cooler autumnal weather.

More celery recipes on Green Gourmet Giraffe blog:

Celery and blue cheese soup (gf)
Celery salt (gf, v)
Celery, watercress and cauliflower salad (gf, v)
Creamy celery soup (gf, v) 
Wild rice, cranberry, celery and walnut salad (gf, v)

Lentil and celery soup
Adapted from Fuss Free Flavours
Makes about 8 servings 

• 1 tbsp olive oil
• 1 head celery, roughly chopped
• 1 leek, chopped
  
• 4 cloves garlic, chopped (or garlic powder)
  
• 300 g (1 and 1/2 cups) red lentils
  
• 2 litres (8 cups) stock
• 1 good pinch of smoked salt (or 1/4 tsp smoked paprika) 
• 1-3 tsp apple cider vinegar
• 1 cup green peas
• 1 head (2 cups) broccoli, chopped
• salt and pepper ( to taste) 
• To serve: grated parmesan cheese or dairy milk or plant milk (optional)

Heat oil in a stockpot over medium high heat.  Fry celery and leek for about 5-10 minutes until soft.

Stir in garlic and red lentils for a minute and then add stock, smoked salt and vinegar.  Simmer for 20 minutes.  Add green peas and broccoli.  Simmer for 10 minutes.  Blend with a hand held blender.

Check seasoning and adjust if necessary.  Serve with parmesan or dairy milk or plant milk.

On the stereo:
Da da da Da (EP): Club Hoy