Creamy French Lentils With Celery Root And Garlic

This is a wonderful way to use celery root! It is based on the recipe of the same name from the complete vegan cookbook.

In a large saucepan over medium heat , combine the stock , soy milk , lentils , celery root , garlic , bay leaves , and pepper.

Bring to a simmer , reduce the heat to low , and cook 35-40 minutes , until the lentils are tender and the mixture is moderately thick.

Remove bay leaves.

Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree , then return it to the pan.

Stir in the salt and parsley and serve hot.

vegetable stock, plain soymilk, french lentils, celery root, garlic cloves, bay leaves, fresh ground white pepper, fresh italian parsley