Black Beluga Lentils with Celeriac, Beets, Hazelnuts and Mint Zoom

Black Beluga Lentils with Celeriac, Beets, Hazelnuts and Mint

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A great side dish for crispy roast chicken, also makes a great cold salad. 

Serves: 8
Prep Time: about 90 minutes

Product Description


About ⅓ c olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 tbsp thyme, chopped
kosher salt and freshly ground pepper
2 bay leaves
3 cups Black Beluga lentils, sorted and rinsed
6-8 cups vegetable stock or water
1 large celery root, peeled and diced
2 beets, peeled and diced
¼ cup chopped mint + a pinch for garnish
1 cup hazelnuts, toasted and chopped
¼ c hazelnut oil
3-5 tbsp sherry vinegar

1. Preheat the oven to 375° F.

2. Place a large pot over medium heat and add a thin layer of oil to the bottom.  When oil is shimmering, add the diced onion to the pot and cook, stirring occasionally, until soft and translucent.  Add the garlic, thyme and a generous pinch of salt and pepper and cook until fragrant, about 1-2 min. Add the bay lead and lentils and toss well.  Add 6 cups of the vegetable stock or water and bring the pot to a simmer and cook until lentils are tender, about 30-40 min. Keep an eye on the liquid level, being sure the lentils are submerged: add more stock or water if needed.

3. While the lentils are simmering, toss the celery root and beets in a mixing bowl with about 2-3 tbsp olive oil and a pinch of salt and pepper; lay on a flat sheet tray in a single layer and transfer to oven, cooking until soft and caramelized, about 30 min.

4.  When lentils are tender, drain any excess liquid and transfer to a large mixing bowl.  Add the roasted celery root, beets, mint, hazelnuts, hazelnut oil and sherry vinegar.  Toss well and taste to adjust seasoning or acidity. Plate and garnish with mint.

Additional Information

Additional Information

SKU black_lentils


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