Lentils and Celeriac Risotto

Ingredients for 4 people:

  • 150 g (2/3 cup) lenses
  • 1 leek (optional)
  • 1 tablespoon olive oil
  • 300 g ( 3/4 cup) celeriac, peeled and washed
  • 1 thyme sprig
  • 400 ml (2 cups) chicken broth

Fry rinsed and drained lentils with your leek, shredded, into 1 tablespoon olive oil. Add your cup celeriac, diced; Add thyme and cover with chicken broth.

Simmer about 15 minutes, covered, until liquid is absorbed, add salt and pepper if necessary and serve immediately with parmesan and fresh basil.

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