For me, dressed puy lentils are like the healthy version of comfort food. This is the kind of food I would eat if I was home alone. The kind of food that is best enjoyed with a spoon. When baked in the oven, celeriac becomes something altogether more chewy, crispy, nutty and exciting. It also pairs beautifully with the lentils, the tangy dressing, fresh mint, real feta cheese and toasted nuts.
A short ramble on making recipes: Sometimes I wonder if there’s such a thing as recipe copyright. Surely, everyone is inspired by everyone else and originality is a question of nuance? I, for example, would probably not have thought of combining lentils, celeriac and mint, if I hadn’t come across this recipe. Nevertheless, partly by necessity (I didn’t have hazelnut oil or hazelnuts at the time) and partly due to preference (baking the celeriac and adding the feta cheese just seemed a tastier option to me), I adjusted the “original” to such an extent that it became something new altogether, i.e. the recipe you find below!
Ingredients (for 2):
200 g puy lentils
2 bay leaves
1 small or 1/2 large celeriac in 1cm cubes
10 leaves of mint, finely chopped
6 tbsp olive oil
2 tbsp red wine vinegar
1 tsp of sesame oil
organic sheep’s milk feta
handful of toasted almond flakes
- Heat the oven to 200-220 degrees.
- Toss the celeriac with olive oil, salt and pepper and roast for 30 minutes on 220 degrees
- Boil the lentils with bay leaves for 25 minutes or so, or until tender. Then drain.
- Add the vinegar, olive oil, sesame oil dressing to the lentils when they are still warm.
- Add the celeriac cubes, coarse sea salt, fresh mint, almond flakes and crumbled feta cheese.