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Celeriac and lentils with hazelnuts and mint

Tender celeriac and al dente puy lentils, warm and comforting.
Toasty hazelnuts and mint cut through with nutty, fresh brightness.
Silky, peppery and tangy, finished with hazelnut oil goodness.

dinner ⏱ 45 min 520 kcal / portion 70.0 g carbs / portion (estimated) vegetarian glutentree nuts 🔗 Original source

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Celeriac and lentils with hazelnuts and mint
v3 · rb0e705f985 20260727Z1751 60 g hazelnut 700 ml water 650 g celeriac 4 tbsp olive oil 3 tbsp hazelnut oil 3 tbsp red wine vinegar 4 tbsp mint salt and black pepper to taste 🔥 preheat the oven to 140°C 🔥 ⏱ 15 min roast the hazelnuts ⏳ let the hazelnuts cool, then chop roughly 🍳 ⏱ 15-20 min bring the lentils, water, bay leaves and thyme to the boil, then simmer until al dente 🔪 drain the lentils in a sieve 🍳 ⏱ 8-12 min cook the celeriac in plenty of boiling salted water until just tender 🔪 drain the celeriac 🌀 mix the hot lentils with olive oil, hazelnut oil, red wine vinegar, black pepper and plenty of salt 🌀 stir in the celeriac and adjust the seasoning 🌀 stir in half the mint and half the hazelnuts ⏳ drizzle the remaining hazelnut oil and garnish with the rest of the mint and hazelnuts Celeriac Lentils 🎉 200 g puy lentil 2 pieces bay leaf 4 pieces thyme half half · ¾ tbsp hazelnut oil puy lentil, bay leaf, thyme 350 ml 350 ml 2 tbsp olive oil red wine vinegar salt and black pepper half · ¾ tbsp hazelnut oil half · 2 tbsp mint 2 tbsp olive oil half · ¾ tbsp hazelnut oil half · 2 tbsp mint
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Preparation steps

  1. preheat the oven to 140°C
  2. roast the hazelnuts for 15 minutes
  3. let the hazelnuts cool, then chop roughly
  4. bring the lentils, water, bay leaves and thyme to the boil, then simmer 15-20 minutes until al dente
  5. drain the lentils in a sieve
  6. cook the celeriac in plenty of boiling salted water for 8-12 minutes until just tender
  7. drain the celeriac
  8. mix the hot lentils with olive oil, hazelnut oil, red wine vinegar, black pepper and plenty of salt
  9. stir in the celeriac and adjust the seasoning
  10. stir in half the mint and half the hazelnuts
  11. drizzle the remaining hazelnut oil and garnish with the rest of the mint and hazelnuts

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