Best French Lentils With Caramelized Celery Root And Parsley Recipes

French Lentil Salad image

Provided by Martha Stewart

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
1/2 cup toasted almonds, roughly chopped (optional)
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint

Steps:

In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

French Lentils with Caramelized Celery Root and Parsley image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

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

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

Creamy French Lentils With Celery Root and Garlic image

Provided by PDX Meems

Categories Lentil

Time 55m

Yield 4 main dish servings, 4 serving(s)

Number Of Ingredients 8

4 cups vegetable stock
2 cups plain soymilk or 2 cups milk
1 cup dried French lentils
2 cups peeled and diced celery root or 1 medium celery root
4 garlic cloves, minced
2 bay leaves
fresh ground white pepper (to taste)
3 tablespoons minced fresh Italian parsley

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