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Red Lentil Detox Soup with Celeriac Root & Celery



1 cup of red lentils, washed

2 onions, finely chopped

3 strips of celery, finely chopped

1 piece celeriac root

1 sweet potato to add some sweetness (optional)

1 tbsp shiro miso (optional)

Olive oil


Fresh coriander




1. Sauté the onion and celery with olive oil and a pinch of salt until golden brown.

2. Add the diced celeriac and sauté with another pinch of salt for a couple more minutes.

(If you are using cauliflower or sweet potato, now is the time to add it.)

3. Add the red lentils and add water to cover. Bring to a boil and lower the heat, cover with a lid and cook until the celeriac is tender and the lentil is done.

4. Check every now and then in case you need to add a little more water.

5. Dissolve the shiro miso and add it to the soup

6. Serve the soup in individual bowls with a lemon wedge and chopped fresh coriander


Cooking notes

I added the white sweet potato as it is less sweet that the red sweet potato. Otherwise the soup might be too sweet, which is a good thing if that's what you need. Cauliflower is another option, a round vegetable more typical of autumn or winter. 

Nutritional & Energetic Notes

Celeriac is a root vegetable closely related to celery, parsley and parsnips. It is well known for its strange appearance. It looks similar to a misshapen turnip and is off-white with a rough, knobby surface covered in tiny rootlets. 

Celeriac is popular in Eastern and Northern European regions as a winter root vegetable and commonly used in salads, soups, casseroles and stews. Though its peak season is September to April, celeriac is generally available year-round.

This soup has a detoxifying aspect because of the use of celery and celeriac. However it does not have a cooling effect as many other detox soups may have. 

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