Our youngest daughter loves both, Mexican food and lentil soup and a combination of the two didn’t only seem like a good idea, but turned out to be the perfect marriage! This Celeriac and lentil soup with a Mexican Touch is comforting, nourishing and an easy make-ahead option, as well. Rather than using the traditional potato, I try to switch things up to find seasonal, fun and nutritious alternatives in dishes that might usually call for potatoes. I really appreciate the earthy flavor of the celeriac (or celery root) here, but feel free to use Yukon gold potatoes or rutabagas instead if that’s what you happen to have on hand.
Dried guajillo chilis are available in the international or spice section in most grocery stores. They offer mild to medium heat, depending on their growing season, so use less or more of them in this recipe, depending on your personal spice preference and actual heat level of your peppers.
Celeriac or celery root really is the root of the celery plant, but is grown specifically for its root. It offers a mildly earthy, almost sweet and nutty flavor.
Dried guajillo chilies can be found in most grocery stores in either the spice or international section. They usually offer medium heat, but the actual spice level depends on their growing season.
Step by Step Instructions for Celeriac and Lentil Soup with a Mexican Touch
Gather all ingredients: Celeriac, leek, carrots, celery, diced tomatoes, guajillo chilies, cilantro, avocado oil, ground cumin, ground coriander, smoked paprika, fine sea salt, black pepper, garlic, green lentils, balsamic vinegar, chicken or vegetable stock
Sauté the sliced leeks until softened and starting to become translucent.
Add the minced garlic and cook for another minute, then add the ground cumin, coriander, smoked paprika, salt, and pepper and stir.
Add the carrots, celery, and celeriac, cover, and cook for 10 minutes, until softened.
Meanwhile, toast the guajillo chili in a medium skillet for 10–15 seconds per side, until fragrant.
Remove from heat, discard stem and seeds, tear into pieces and add to your blender, along with the diced tomatoes.
Blend the torn chili with the tomatoes until mostly smooth.
Rinse and drain the lentils.
Add the lentils, tomato-guajillo mixture, and stock to your pot. Simmer, covered, for about 45 minutes or until the lentils and vegetables are tender.
Celeriac and Lentil Soup with a Mexican Touch
This lentil soup makes for a comforting meal with lots of nourishing vegetables and a little Mexican flavor from the guajillo chili
6
servings20
minutes1
hourKeep the screen of your device on
Ingredients
1 leek, bottom trimmed, green tops removed, rinsed, halved lengthwise and thinly sliced
2 Tbsp avocado oil
2 cloves garlic, minced
1 tsp ground cumin*
1/2 tsp ground coriander*
1/4 tsp smoked paprika
1 tsp fine sea salt**
a few cracks of black pepper
2 medium-sized carrots, diced
2 celery stalks, diced
1 large head of celeriac, peeled and diced into 1/2-inch cubes
1-2 dried guajillo chilies***
14.5 oz jar or can diced, plum, or crushed tomatoes
1 cup green lentils, rinsed
4 cups chicken or vegetable stock, preferably no/low sodium**
1 Tbsp balsamic vinegar
1/4 cup fresh cilantro, chopped
Directions
- Heat the oil in a large pot or Dutch oven over medium low heat. Add the sliced leeks and sauté until softened and beginning to turn translucent; about 5-10 minutes. Add the minced garlic and cook for another minute. Add the ground cumin, coriander, smoked paprika, salt, and pepper and stir to combine. Add the diced carrots, celery, and celeriac. Cover and cook for another 10 minutes to allow the vegetables to soften.
- Meanwhile, heat a medium skillet over medium heat and briefly toast the guajillo chili, pressing it gently with a spatula for about 10–15 seconds per side until fragrant. Remove from the heat, discard the stem and seeds, and tear the chili into pieces. Add the chili and diced tomatoes to a blender and blend until mostly smooth, with only small bits of chili remaining.
- Add the lentils, tomato guajillo mixture and stock to your pot. Bring to a simmer, cover and cook for approximately 45 minutes or until the lentils and vegetables are tender. Stir in the balsamic vinegar and season with additional salt and pepper to taste.
- Let cool for 5-10 minutes before serving, to allow the soup to thicken a bit. Sprinkle with chopped cilantro and serve!
Notes
- *I often mention this in my recipes, but I highly recommend getting whole cumin and coriander seeds at your grocery store and grinding them at home (in a spice or dedicated coffee grinder), as this helps retain flavor and nutrient value.
- **I love making my own stock, but it is completely fine to use store-bought. Start by adding 1 teaspoon salt to your soup and then adjust to taste, as the amount you need will depend on the salt content of the stock you are using.
- ***Guajillo chilies usually range from mild to medium heat, though their spice level can vary depending on their specific growing season. I like to start with one chili and assess the heat after blending it with the tomatoes. You can always add more to taste, but if you’re serving anyone sensitive to spice, it’s best to start with just one.
- Tip: When handling chilies, whether fresh or dried, avoid touching your eyes and wash your hands well afterward. If you have sensitive skin, wearing kitchen gloves is helpful.
This soup is so filling and delicious. It freezes well. I made a double batch so we always have it on hand.
Again, easy to prepare and enjoy.
Yay – so glad this is a keeper in your home!