Celery root and lentils go so well together, and the walnut oil in this dish takes it to another level!
|2 1⁄2 c||lentils (rinsed and drained)|
|2 T||olive oil|
|1⁄2 c||onion (finely diced)|
|2⁄3 c||carrot (finely diced, divided)|
|1⁄2 c||celery (finely diced)|
|2 clv||garlic (minced)|
|4 T||parsley (fresh, chopped, divided)|
|1||celery root (medium, peeled and cut into small cubes)|
|salt (to taste)|
|6 c||chicken stock|
|2 T||walnut oil (or more to taste)|
|2 t||vinegar (red wine, or sherry vinegar)|
|black pepper (freshly ground)|
In a large stockpot, heat the olive oil over medium heat. Add the onion, half the carrots, the celery, bay leaves and garlic. Sauté for 4-5 minutes, taking care not to brown the garlic. Add the lentils, 2 tablespoons of the parsley, celery root and salt to taste. Add the stock, raise the heat to high and bring to a boil. Lower the heat and simmer, stirring occasionally, until the lentils are tender, about 35 minutes. Add the remaining carrots during the last 10 minutes of cooking.
There may be an excess of liquid. If so, ladle it out and save it for anther use. (It is very flavorful and would be good in soup.)
Add the walnut oil, remaining parsley and vinegar to the pot. Check the seasonings and finish with plenty of black pepper.
Celery root will turn brown if exposed to the air for more than 10 minutes, so if it will be longer than that, squeeze lemon juice into a bowl of water, put the celery root in it, and coat with the lemon water.