Creamy French Lentils With Celery Root And Garlic Recipes

FRENCH LENTILS WITH GARLIC AND THYME

French Lentils With Garlic and Thyme image

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

Ingredients

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

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

BRAISED CELERY WITH LENTILS AND GARLIC

Braised Celery With Lentils and Garlic image

Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.

Provided by Anna Stockwell

Categories Olive Oil Celery Garlic White Wine Herb Egg Wheat/Gluten-Free Dairy Free Vegetarian

Yield 4 servings

Number Of Ingredients 12

Ingredients

¼ cup plus 1 Tbsp. extra-virgin olive oil
1 bunch celery, leaves reserved, stalks sliced ½" thick on a diagonal
6-8 garlic cloves, thinly sliced
1 tsp. kosher salt, plus more
½ cup dry white wine or dry vermouth
A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)
2½ cups low-sodium beef, chicken, or vegetable broth
2 cups Big-Batch Marinated Lentils
4 large eggs
Flaky sea salt
Freshly ground black pepper
Crusty bread (for serving; optional)

Steps:

Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

LENTIL AND CELERY ROOT SALAD

Lentil and Celery Root Salad image

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

Ingredients

1 1-to 1 1/4-pound celery root (celeriac)
1 cup French green lentils
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh rosemary
Large pinch of ground nutmeg
1/2 cup crumbled blue cheese

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.)

CREAMY FRENCH LENTILS WITH CELERY ROOT AND GARLIC

Creamy French Lentils With Celery Root and Garlic image

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

Ingredients

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

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