French Lentils with Caramelized Celery Root and Parsley
Earthy textures make this salad as interesting
to look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licoricelike flavor shines.
Martha Stewart Living, December 2010
- Prep Time 20 minutes
- Total Time 1 hour
- Yield Serves 4
- 2 cups cold water
- 3/4 cup French lentils
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 medium celery root (about 1 pound), washed well, peeled, and cut into 1/2-inch pieces
- 1 cup fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 1 small shallot, minced
- Coarse salt and freshly ground pepper
- 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.
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