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Lentils with Celery Root and Walnut Oil

04 March

1½ cups lentils
1 tablespoon olive oil
½ cup finely diced onion
1/3 cup finely diced carrot
1 /4 cup finely diced celery
1 bay leaf
2 teaspoons curry powder (optional)
1 garlic clove, minced
1 tablespoon chopped parsley
1 celery root, peeled and cut into small cubes
sea salt
water or stock

To Finish:
1 tablespoon walnut oil (optional)
1 tablespoon chopped parsley
1 teaspoon sherry vinegar or red wine vinegar
plenty of freshly ground black pepper

1. Rinse the lentils, drain them and set aside. Heat the olive oil in a soup pot; then add the onion, half the carrots, celery, bay leaf, garlic, and curry powder if using. Saute lightly over medium heat, taking care not to brown the garlic, for 4-5 minutes. Add the lentils, parsley, celery root, and season with salt. Add the stock and bring it to a boil. Simmer until the lentils are tender, about 35 minutes. Add the rest of the carrots during the last 10 minutes of cooking. If there is a lot of liquid left, drain it off ad save it to use in a soup or sauce. Return lentils to the heat and add the walnut oil, parsley, and vinegar. Check seasonings and finish with plenty of freshly ground black pepper.

Makes 4 servings

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