Celeriac and lentils with hazelnut and mint; Beet, Orange and Black Olive Salad; French bread

By Jennifer

Celeriac and lentils with hazelnut and mint;  Beet, Orange and Black Olive Salad;  French bread

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.

Lentils, bay leaves and thyme in the pot

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.

Celeriac, aka celery root

Celeriac, peeled and sliced

Bring a pot of salted water to boil and add the celeriac;  boil for 8 – 12 minutes, until tender.  Drain.

Combining everything in a bowl

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.

Celeriac and lentils with hazelnut and mint;  Beet, Orange and Black Olive Salad;  French bread

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