Celeriac and lentils with hazelnuts and mint

dinner · ⏱ 45 min · 4 portions · 70.0 g carbs / portion · vegetarian · allergens: gluten, tree nuts

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
http://flowcooking.food/en-us/recipe/717/celeriac-and-lentils-with-hazelnuts-and-mint/