Creamy French Lentils With Celery Root And Garlic

• 4 cups vegetable stock
• 2 cups plain soymilk or 2 cups milk
• 1 cup dried French lentils
• 2 cups peeled and diced celery root or 1 medium celery root
• 4 garlic cloves, minced
• 2 bay leaves
• fresh ground white pepper (to taste)
• 3 tablespoons minced fresh Italian parsley

1. In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
2. 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.
3. 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, soymilk, celery root, garlic, bay leaves, fresh ground white pepper, fresh italian parsley

Taken from www.food.com/recipe/creamy-french-lentils-with-celery-root-and-garlic-325866 (may not work)