Lentil And Celery Salad Recipes

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
• Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
• Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
• Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

LENTIL, CELERY AND TOMATO MINESTRONE

Steps:

• Combine the lentils, 1/2 onion and the bouquet garni with 1 quart water in a saucepan and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
• Chop the remaining onion. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic and a pinch of salt. Stir together until fragrant, about 1 minute, and add the canned tomatoes with their liquid and the sugar. Bring to a simmer and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.
• Add the lentils with their broth, the tomato paste, salt to taste, an additional 2 cups water, and bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Taste and adjust seasonings. Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.

BRAISED CELERY WITH LENTILS AND GARLIC

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.

GINGERED LENTIL AND CELERY SALAD

Steps:

• Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are 1/8-inch thick and about 5 inches long. (If it is hard to get strips that long, shorter ones can be used.) Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside. Put the tomatoes in a fine sieve over a bowl and push them with the back of a spoon to press out excess liquid; set tomatoes aside.
• Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes. Drain, remove the onion and let the lentils cool. When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil. Mix, adjust seasoning with salt and pepper, and chill.
• Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
• Line the inside of a round cookie cutter 2 1/2 to 3 inches in diameter with a carrot strip. Put the cookie cutter on a serving dish and use it as a mold. Spoon in the lentils and pat firmly. Gently smooth the tomatoes on top in a thin layer. Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates. Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.

LENTIL AND CELERY ROOT SALAD

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.)