Rinse the lentils and peas, drain them, and set them aside. Heat the oil in a soup pot then add the onion, _half_ the carrots, the celery, bay leaf, and garlic. Fry lightly over medium heat, taking care not to burn the garlic, for 4 to 5 minutes; then add the drained legumes, parsley, celery root, and season with salt. Add the water and bouillon base and bring it to a boil; then simmer until the lentils are tender, about 30 minutes. Add the rest of the carrots, and the _step two_ ingredients and simmer for aboug 15 minutes. Serve with chopped cucumber and a seasoning sauce, such as Maggi. Bread (optional). PER SERVING: 267 cals, 3.7 g fat, 12.0% 20.3g fiber. Idea from THE SAVORY WAY by Deborah Madison, "Stewed Lentils with Celery Root and Walnut Oil " modified and tested by Kitpath & Bob Nov 25 1997 TIP: Stage 1: chop the onion, celery, parsley, and 1 carrot in a food processor. Stage 2: chop the second carrot with the oil, nuts, parsley, vinegar and pepper. Recipe by: Savory Way by Deborah Madison (1990: Bantam)/path Posted to Digest eat-lf.v097.n300 by KitPATh
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4|
|Calories from Fat: 35 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 105.2mg||4 %|
|Potassium 397.3mg||10 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 12.4g|
|Protein 7.4g||11 %|
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Calories per serving: 137
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