Celeriac and Lentils with Hazelnut and Mint

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.