Hearty Celery Root and Red Lentil Soup

Hearty Celery Root and Red Lentil Soup

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“I can hardly wait for tomorrow, it means a new life for me each and every day.” 
― Stanley Kunitz

When I think about renewal I think about the quote above. I also thought about the amazing cookbook, Bountiful: Recipes Inspired by Our Garden.  The authors, Todd Porter and Diane Cru, are photographers.  They are also the authors of the popular cooking and gardening blog, White on Rice Couple.

The cookbook is divided into types of fruits, vegetables and herbs. The recipe is from the roots and bulb section. 

Between the celery root, lentils and the broth filled with bacon and onions there is no lack of flavor in this soup. Not heavy or overwhelming. Perfect, simple dish for a cold, stay-in-pajamas kind of day.

Serves 4 to 6





  • 1 medium celery root ( about 1 pound)*
  • 4 slices of thick-cut bacon cut into small pieces
  • 1 medium onion, minced
  • 5 cloves of garlic, minced
  • 1 (2-inch) knob fresh ginger, peeled and crushed
  • 2 to 3 small sage leaves
  • ¼ cup red lentils
  • Sea Salt and Pepper


  • 1 finger chili, minced
  • 2 Portobello mushrooms, finely chopped

1. Chop the celery root into small pieces

2. Over medium heat, add the bacon to a medium pot and cook until all the fat is rendered and the bacon is cooked through. Add the onions, garlic, ginger, and sage leaves. Cook for about 5 minutes, until the onions are translucent.

3. Then add 4 cups of water and the celery root, with a dash of salt and pepper, bring to a simmer and turn down the heat.

4. Cook for 15 minutes, until the celery root is close to tender. Add the lentils and cook until they are soft.

5. Taste for seasoning and add more salt and pepper if needed.

Adapted from Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu 

*Celery root is exactly what its name is, the root of the celery plant. They aren't the prettiest of vegetables, covered with knots and little brown hairs that must be peeled before anything wonderful can be created. A root vegetable is great in the colder months. It has a celery flavor with a starchy potato texture. It cooks just like a potato, becoming more tender with time. A great alternate to potatoes with the same texture but the vivid flavor of celery. It is most commonly used shredded in a salad or chopped up and cooked in a soup or stew. 

About Samantha Ring

Samantha Ring, our cookbook editor, grew up in the suburbs of Chicago spending weekends baking in her kitchen. She attended Kendall College where she graduated with a degree in baking and pastry arts in March 2013. She has interned with Na Young Ma at Proof Bakery in Los Angeles and is currently working as a bread and pastry cook at Balena in Chicago.