Black Lentil Soup

INGREDIENTS:

 = 1 cup black lentils

= 3 quarts chicken broth

= ½ of a large celery root shredded

= 2 onions – finely chopped

= 2 carrots – shredded 

= 2-3 potatoes – finely diced

= 2-3 cloves of garlic – sliced

= 2-3 table spoons tomato paste

= Parsley or cilantro roughly chopped – for garnish

= 3 table spoons olive oil – for sautéing celery root, onions and carrots

= 1 lemon – 1 slice in each bowl

= Kalamata pitted olives –2-3 olives in each bowl

= Freshly ground black pepper

= 2 teaspoons kosher salt

COOKING:

1. Thoroughly wash black lentils in a fine colander and let drain.

2. Wash and peel onions and carrots. Chop the onions and shred carrots.

3. Celery root – wash, peel and shred ½ of the root.

4. In a large frying pan heat the oil and put shredded celery root and carrots, and chopped onions. Sauté over medium heat for 5-7 minutes.  

5. Add tomato paste and sauté for 5 minutes longer. Добавить пасту-томат. Тушить все вместе 5 минут.

6. Potatoes wash, peel, finely dice and keep in a bowl with cold water until ready to be added to the soup (to avoid potatoes turning brown).

7. In a large pot bring 3 quarts of chicken broth to a boil, add lentils and boil over low heat for 15 minutes.

8. Add to the pot sautéed celery root, onions, carrots, and tomato paste. Stir and add diced potatoes (drain them first). Add salt and pepper. 

Cover and boil over low heat for 15-20 minutes, stirring from time to time. The soup is ready when potatoes are done.

9. Add sliced garlic 5 minutes before the soup is done.

10. Let the soup stand for 15-20 minute before serving.

11. In each serving bowl ladle soup and add a bit of chopped parsley or cilantro, 2-3 olives, and 1 slice of lemon.