Caramelized Celeriac and Lentils

Flavorful cubes of tender celeriac mixed with French green lentils and bit of lemony dressing. Lentils and caramelized celery root
Yield 4 servings
Time 40 minutes
  • medium saucepan with lid
  • sturdy vegetable peeler
  • knife
  • nonstick frying pan or cast-iron pan
  • wooden spoon
  • 1¾ c water
  • ¾ c green lentils
  • salt
  • 2 T olive oil, divided
  • 1 celeriac (celery root) bulb
  • 1 c fresh parsley or ½ c fresh basil, chopped
  • 2 T lemon juice
  • 1 small shallot, minced
  • pepper

Place water, lentils, and ½ t salt in the saucepan, bring to a boil, reduce heat, partly cover, and simmer for 20-25 minutes, until lentils are tender and water is mostly cooked away.

Meanwhile, scrub and peel the celeriac, then cut into ½-inch cubes. Heat 1 T oil in frying pan over medium heat, stir in celeriac, and sauté, stirring occasionally, until caramelized, about 20 minutes.

Add celeriac to lentils along with the rest of the ingredients and mix well.

Serve warm or at room temperature.

Notes VeganAdapted from the recipe for “French lentils with caramelized celery root and parsley” in Meatless: More than 200 of the very best vegtetarian recipes.

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Caramelized celeriac and lentils