Celery is totally underrated. I’ve learned this on a diet which precludes me from eating onion or garlic. Celery is too rarely sidelined – eaten raw, or included only in stock. So here is a gorgeous, healthy broth to make the most of that celery…
Ingredients (serves 2)
2 tsp olive oil
1 tsp tumeric
2 tsp dried coriander
2 tsp sumac
1 celery heart, chopped
100g puy lentils
500ml vegetable stock
4 large handfuls curly kale leaves
4 tbsp chopped dill
In a large saucepan, heat the olive oil. Mix together the tumeric, coridaner, sumac and salt and add to the oil to begin to infuse. Add the celery and lightly sauté for 2-3 minutes. Stir until covered in the oil and beginning to soften.
Add the lentils and stir to cover with the oil and spices.
Pour over the stock and pour in the vegetable stock.
Top with the kale.
Bring to the boil and then turn down to a low simmer. Cook for 20-25 minutes until the lentils are al dente.
Take off the heat and stir in the dill.
For a little more spice, serve with a pinch of cayenne pepper and a dollop of greek yogurt to top!