Earthy, fresh, and full of texture, this is the kind of dish that feels both wholesome and a little special. Tender celeriac and green lentils are tossed with olive oil and red wine vinegar, then finished with toasted hazelnuts and bright mint for crunch and lift. It’s just as good served warm as it is at room temperature. Simple ingredients, layered beautifully.
Celeriac & Lentils with Hazelnuts & Mint
60g whole hazelnuts (skin on)
200g green lentils
700ml water
2 bay leaves
4 thyme sprigs
1 small celeriac (650g), peeled & cut into 1cm chips
4 tbsp olive oil
3 tbsp hazelnut oil
3 tbsp red wine vinegar
4 tbsp chopped mint
salt and black pepper
Preheat oven to 300°f. Scatter hazelnuts on a small baking sheet & roast for 10-15 min. Cool then chop roughly.
Combine lentils, water, bay leaves & thyme in a small saucepan. Bring to boil, then simmer for 15–20 min, or until al dente. Drain. Meanwhile, in a separate saucepan, cook celeriac in plenty of boiling salted water for 8–12 min, or until just tender. Drain.
In large bowl mix the hot lentils with olive oil, 2 tbsp of hazelnut oil, vinegar, black pepper & plenty of salt. Add celeriac & stir well. Taste & adjust seasoning.
To serve straight away, stir in half the mint & half the hazelnuts. Pile onto a serving dish or in a bowl & drizzle remaining hazelnut oil on top. Garnish with remaining mint & hazelnuts.
To serve cold, wait for lentils & celeriac to cool down before finally adjusting the seasoning & possibly adding more vinegar. Add hazelnut oil, mint & nuts in the same way as when serving hot.
ottolenghi.co.uk/pages/recipes/celeriac-lentils-hazelnuts-mint