Lentils and celeriac soup

(Photo@TheFoodTraveller.com - Canon PowerShot G2)

2007 is coming and it is an italian tradition to eat first thing in a new year lentils and (at least in my family) cotechino. There are multiple ways of preparing lentils, one of my favourite is a variation on a classic lentil and farro soup originally from Tuscany. I have here replaced the vegetable stock simply with water and added little cubes of celeriac to make the taste lighter and less rustic.


Serves: 2 as a main course or 4 as a side dish
FlexiPoints: 4.5 or 2

Suggested wine: If you put it next to a cotechino, my first pick would probably be a good barolo. Otherwise, you could try a Pinot Noir ... I have recently tried a nice Belgian one ...

Ingredients:
- 100g mixed dried (green, orange, brown and broken) lentils
- 1 big garlic clove
- 5 fresh sage leaves
- 5 sprigs of fresh thyme
- 130g celeriac
- 1 liter of cold water
- Salt, pepper and oil as needed

How-to:
1. Rinse the lentils in cold water.
2. Chop finely the garlic. Dice the celeriac in small cubes. Slice the sage leaves in large pieces.
3. Put all the ingredients in a soup pot. Season with only some oil and let it simmer until all the water has evaporated. You will need to stir occasionally and reduce the heat to keep the simmering low.
4. Remove from the heat. Season with pepper and salt to taste. Stir well and let it cool down.
5. Warm it up before serving in lukewarm cups.