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About the Dish

  • Celery

    Celery

  • Shallot

    Shallot

  • Garlic

    Garlic

  • Red Lentils

    Red Lentils

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Celery Seeds

    Celery Seeds

  • Apple

    Apple

  • Medjool Dates

    Medjool Dates

  • Parsley

    Parsley

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Arugula

    Arugula

METHOD

1
MISE EN PLACE Thinly slice celery. Peel, halve and thinly slice shallots. Peel and mince garlic. Roughly chop celery, shallots and garlic together until finely diced. Quarter apple, and cut away core and seeds. Thinly slice each quarter lengthwise, then stack those slices and cut them again, crosswise, into fat matchsticks. Halve and thinly slice dates. Pick and roughly chop parsley leaves. Cut or tear arugula into bite-size pieces.
2
Place a saucepan over medium-low heat, and add 2 teaspoons cooking oil and celery mixture. Cook until vegetables are translucent, 3-4 minutes. Add lentils, bouillon cube, 4 cups water, Bragg Liquid Aminos, 1/2 teaspoon kosher salt and celery seed. Increase heat to medium-high, and bring mixture to a simmer. Reduce heat to a low simmer, and cook until lentils are very soft, 10-12 minutes.
3
While soup cooks, prepare the salad: In a mixing bowl, combine apple, dates, parsley, 1 tablespoon olive oil, vinegar and a pinch of kosher salt, and mix well. Set aside to marinate.
4
Taste soup, and adjust seasoning as desired with kosher salt. If you have a stand blender or hand-blender and prefer a smoother soup, you can purée soup to your desired consistency. If soup seems too thick, add a little water; if it seems too thin, simmer a few minutes more. Tip: If you have a stand blender, avoid splattering hot soup by opening the steam vent in the lid and processing in small batches.
5
Add arugula to apple-date mixture, and toss gently to combine. Taste and adjust seasoning as desired.
6
Divide hot soup between 2 bowls. Serve with salad atop the soup or on the side. Drizzle with remaining 1 tablespoon olive oil, and enjoy!