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Apple Cider Lentil Stew with Parsnips and Celery Root
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 parsnips, peeled and diced
  • 1 celery root, peeled and diced
  • 2 cups apple cider
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
  • Stir in the garlic, parsnips, and celery root. Cook for 3 to 4 minutes until the vegetables start to brown slightly.
  • Add the lentils, apple cider, vegetable broth, thyme, and bay leaf. Stir to combine.
  • Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 25 to 30 minutes until the lentils are tender.
  • Remove the bay leaf. Season with salt and pepper to taste.
  • Ladle into bowls and top with the chopped parsley before serving.

Notes

If the stew thickens too much after sitting, add a small splash of broth while reheating to loosen it. Celery root can be peeled ahead and stored in cold water to prevent browning. Dried thyme works best here for steady flavor through the simmer.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife