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Smoky Paprika Lentil Stew with Celery Root and Parsnips
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons smoked paprika
  • 1 medium celery root, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about five minutes.
  • Stir in the garlic and smoked paprika. Cook for one minute until the mixture smells fragrant.
  • Add the celery root and parsnips. Stir everything so the vegetables pick up the paprika.
  • Pour in the lentils, vegetable broth, salt, pepper, and bay leaves.
  • Bring the pot to a boil, then lower the heat and simmer uncovered for 30 minutes until the lentils are tender.
  • Remove the bay leaves. Ladle the stew into bowls and top each serving with fresh parsley.

Notes

Celery root browns quickly once cut, so prep it right before adding it to the pot. The stew thickens as it cools, so stir in a little extra broth when reheating leftovers. It keeps in the fridge for four days and tastes even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife