Categories: Israeli, Soups, Vegetables
Yield: 4 servings
2 lb Jerusalem artichokes
3 ts Oil
1 Celery root
1 c Brown lentils
1 ts Ground coriander
6 c Chicken stock (or bouillon)
Salt and white pepper
2 ts Cilantro, chopped
Lemon wedges, to garnish
Peel and thickly slice the jerusalem artichokes. Peel and cube the
celery root, parsnip and onion. Fry in oil 2 minutes. Add the
jerusalem artichokes, coriander, lentils and stock. Season with salt,
white pepper and cumin.
Cook covered, on low heat, for 1 1/2 hours.
Check seasonings, add chopped fresh cilantro, and cook another 10
minutes. Serve hot, with lemon wedges.