This dinner was delicious. Just saying.
Celeriac and lentils with hazelnut and mint – adapted from Plenty by Yotam Ottolenghi
- 1/3 cup whole hazelnuts (skin on)
- 1 cup French green lentils
- 3 cups water
- 2 bay leaves
- 4 thyme sprigs
- 1 small celeriac (celery root), peeled, quartered, and thinly sliced
- 4 TBS olive oil
- 3 TBS red wine vinegar
- salt and black pepper
- 4 TBS chopped fresh mint
Roast the hazelnuts on a small baking sheet in a 275 degree oven for 15 minutes. Cool and chop.
Bring the lentils, water, bay leaves and thyme to a boil in a pot; simmer for 15 – 20 minutes or until lentils are tender. Drain and discard bay leaves and thyme sprigs.
Bring a pot of salted water to boil and add the celeriac; boil for 8 – 12 minutes, until tender. Drain.
Toss the warm lentils, celeriac, olive oil, vinegar, salt and pepper together in a bowl. Add most of the hazelnuts and mint; toss to combine. Sprinkle remaining nuts and mint on top. Serve with crusty French bread and with the Beet, Orange and Black Olive Salad.