Bring water and lentils to a boil in a
medium saucepan. Reduce heat, and gently
simmer, partially covered, until lentils are
just tender, 27 to 30 minutes. Drain lentils,
and transfer to a medium bowl.
Meanwhile, heat 1 teaspoon oil in a medium
nonstick high-sided skillet over medium
heat. Cook celery root, stirring occasionally,
until caramelized, 18 to 20 minutes.
Add celery root to bowl with lentils. Stir
in parsley, lemon juice, shallot, 1 teaspoon
salt, 1/4 teaspoon pepper, and remaining tablespoon oil. Let cool. Divide among 4 bowls.