breakfast

Provençal Lentil and Celeriac Pot-au-Feu with Toasted Ciabatta

Name: Provençal Lentil and Celeriac Pot-au-Feu with Toasted Ciabatta
Ingredients: 81.0 g Dry green lentils (standard plant protein substitute); 168.9 g Celeriac, peeled and cubed; 43.9 g Ciabatta loaf, toasted; 67.6 g Fennel bulb, finely sliced; 1.1 tbsp (14g) Extra virgin olive oil; 10.2 ml Ramp vinegar (or sherry vinegar)

Nutrition

668

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Dry green lentils (standard plant protein substitute)81.0 g

Celeriac, peeled and cubed168.9 g

Ciabatta loaf, toasted43.9 g

Fennel bulb, finely sliced67.6 g

Extra virgin olive oil1.1 tbsp (14g)

Ramp vinegar (or sherry vinegar)10.2 ml

Instructions

In a heavy-bottomed pot, gently sweat the sliced fennel in half the olive oil until softened and translucent, about 5 minutes.

Add the cubed celeriac and rinsed lentils.

Pour in enough water to cover by two inches and bring to a gentle simmer.

Cook for 25-30 minutes until the lentils are tender but still retain their shape and the celeriac is yielding.

Stir in the ramp vinegar and a generous pinch of sea salt to brighten the earthy flavors.

While the pot simmers, toast the ciabatta until it is deeply golden and crackles when broken.

To serve, ladle the rustic lentil and celeriac stew into a warm bowl, drizzle with the remaining olive oil, and tuck the toasted ciabatta slices alongside to soak up the savory broth.