- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 200cal
- 3g fat (0g sat)
- 0mg chol
- 290mg sodium
- 29g carb
- 7g fiber
- 4g sugars
- 8g protein
Ingredients
- 1 tablespoon olive oil
- 1 small leek, white and light green parts finely chopped
- 2 ribs celery, finely chopped
- 2 carrots, finely chopped
- 1 cup finely chopped celery root
- 3 cloves garlic, minced
- 1/2 teaspoon fennel seeds
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup French green lentils, rinsed
- 1 cup red wine
- 3 1/2 cups vegetable stock
- 1 tablespoon chopped fresh tarragon
Directions
Heat oil in a large pot over medium heat. Add leeks, celery, carrots and celery root. Cook until vegetables are soft, about 5 minutes. Stir in garlic, fennel seeds, bay leaf, salt and pepper and cook for 1 minute. Add lentils, wine and stock; bring to a boil. Reduce heat to a simmer, cover and cook until lentils are cooked but still firm, 20 to 30 minutes.
Stir in tarragon and season to taste with salt and pepper.
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