Plenty: Vibrant Recipes from London's Ottolenghi
Celeriac and Lentils with Hazelnut and Mint
Page 216
| Course Type: Main Courses
View photos (3)Tags: vegetarian mint hazelnuts nuts lentils vegan puy lentils celeriac online recipe
Recipe Reviews
friederike from Berlin,
Very delicious, although difficult to judge as our lentils weren't cooked through properly. Again. Just don't trust any cooking instructions in cookbooks or on packages and keep cooking them until they are tender.
I really loved the celeriac, and I can see this working well with the lentils. We also used sesame oil instead of hazelnut oil
Served with Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses
(edited 18th October 2012) (0) comment (0) useful
Zosia from Toronto, ON
This is a hearty, though homely dish that offers the classic combination of celery flavour and lentils with the added crunch of toasted hazelnuts, that's freshened with chopped mint and brightened with a vinegar/hazelnut oil dressing.
The lentils (I couldn't find Puy so used green) are simmered with bay leaves and thyme and the celeriac is cooked separately in salted water until tender. Prepared this way, the vegetable has a mild, sweet celery flavour and a tender, juicy texture without any of celery's stringiness. Once done, both components are drained and combined with the other ingredients.
I added a portion of the dressing to taste before serving it hot. Leftovers were delicious eaten cold the next day with additional dressing....the flavour of the hazelnut oil really came through on day 2.
Despite having to cook the components separately, they can be done simultaneously so the dish really comes together in just over 30 min.
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