INALU ANTOLI
Nutritionist & Chef
Red Lentil Detox Soup with Celeriac Root & Celery
​
INGREDIENTS:
​
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
Salt
Fresh coriander
Lemon
​
PREPARATION
​
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.