Instructions: 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 about 15 minutes. Serve with chopped cucumber and a seasoning sauce, such as Maggi. Bread (optional).

Idea from THE SAVORY WAY by Deborah Madison, "Stewed Lentils with Celery

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.

NOTES : Split peas went well with the lentils. Plenty of sweet carrot. We added a little Maggi seasoning sauce.

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