French lentils with caramelized celery root and parsley is a hearty, flavorful dish that is perfect for a winter meal. The lentils are simmered in a vegetable broth until tender, while the celery root is caramelized in butter until golden brown. The two are then combined and topped with fresh parsley for a delicious and satisfying meal.
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FRENCH LENTILS WITH CARAMELIZED CELERY ROOT AND PARSLEY
Earthy textures make this salad as interestingto 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.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Bring water and lentils to a boil in amedium saucepan. Reduce heat, and gentlysimmer, partially covered, until lentils arejust tender, 27 to 30 minutes. Drain lentils,and transfer to a medium bowl.
- Meanwhile, heat 1 teaspoon oil in a mediumnonstick high-sided skillet over mediumheat. Cook celery root, stirring occasionally,until caramelized, 18 to 20 minutes.
- Add celery root to bowl with lentils. Stirin parsley, lemon juice, shallot, 1 teaspoonsalt, 1/4 teaspoon pepper, and remaining tablespoon oil. Let cool. Divide among 4 bowls.
Nutrition Facts : Calories 209 g, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 397 g
FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY FRENCH LENTILS WITH CELERY ROOT AND GARLIC
This is a wonderful way to use celery root! It is based on the recipe of the same name from The Complete Vegan Cookbook.
Provided by PDX Meems
Categories Lentil
Time 55m
Yield 4 main dish servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
- Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves.
- Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.
Nutrition Facts : Calories 269.6, Fat 3.4, SaturatedFat 0.5, Sodium 145.4, Carbohydrate 44.4, Fiber 7.5, Sugar 6.2, Protein 17.4
FRENCH LENTILS WITH CARROTS AND PEARL ONIONS
Categories Bean Onion Vegetable Side Vegetarian High Fiber Lentil Root Vegetable Carrot Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
- Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
- Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.
LENTIL AND CELERY ROOT SALAD
Categories Salad Side Vegetarian Lunch Blue Cheese Lentil Root Vegetable Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.
- Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.
- Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.
- Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)
Tips:
- Use a vegetable peeler to shave the celery root into thin ribbons. This will help it caramelize more evenly.
- Be sure to rinse the lentils thoroughly before cooking them. This will help remove any dirt or debris.
- Add a bay leaf or two to the pot of lentils as they cook. This will help to infuse them with flavor.
- Once the lentils are cooked, mash them slightly with a fork. This will help to thicken the soup and give it a more creamy texture.
- Serve the soup immediately, garnished with fresh parsley and a drizzle of olive oil.
Conclusion:
This French lentil soup with caramelized celery root and parsley is a delicious and hearty meal that is perfect for a cold winter day. It is also a relatively inexpensive and easy-to-make dish, making it a great option for busy weeknights. So next time you are looking for a comforting and flavorful soup, give this recipe a try.
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