Celeriac and lentils with hazelnuts and mint

By Yosef Ottolenghi

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INGREDIENTS

½ cup Midwest hazelnuts (skin on)
1 cup dry French green lentils
3 cups water
2 bay leaves
4 sprigs thyme
1 small celeriac (about 1½ lb), peeled and cut into ½-inch thick fry shapes
7 tablespoons hazelnut oil
3 tablespoons red wine vinegar
4 tablespoons chopped fresh mint
Salt and black pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 300°F. Roast hazelnuts on a baking sheet for 10 minutes. Let cool completely. Then chop coarsely. 
2. In a small saucepan, boil the lentils in 3 cups of water with the bay leaves and thyme. Reduce to a simmer and cook for 15-20 minutes. Lentils should be tender but hold their shape. Drain.
3. Cook the celeriac in a separate pot of well-salted boiling water for 8-12 minutes, until just tender. Drain.
4. In a large bowl, combine the hot lentils (they absorb flavor best while warm) with 6 tablespoons of hazelnut oil, the vinegar, a generous pinch of salt, and black pepper. Add the celeriac and stir to combine.
5. To serve hot: Stir in half of the mint and half of the hazelnuts. Transfer to a serving dish and drizzle with the remaining hazelnut oil. Top with the rest of the mint and hazelnuts.
6. To serve cold: Allow the lentils and celeriac to cool completely before adjusting seasoning and adding a bit more vinegar if desired. Finish with the hazelnut oil, mint, and hazelnuts just before serving.

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