FRENCH LENTILS WITH CARAMELIZED CELERY ROOT AND PARSLEY
Earthy textures make this salad as interestingto look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licoricelike flavor shines.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Bring water and lentils to a boil in amedium saucepan. Reduce heat, and gentlysimmer, partially covered, until lentils arejust tender, 27 to 30 minutes. Drain lentils,and transfer to a medium bowl.
- Meanwhile, heat 1 teaspoon oil in a mediumnonstick high-sided skillet over mediumheat. Cook celery root, stirring occasionally,until caramelized, 18 to 20 minutes.
- Add celery root to bowl with lentils. Stirin parsley, lemon juice, shallot, 1 teaspoonsalt, 1/4 teaspoon pepper, and remaining tablespoon oil. Let cool. Divide among 4 bowls.
Nutrition Facts : Calories 209 g, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 397 g
BRAISED CELERY WITH LENTILS AND GARLIC
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
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.
ONE-POT CREAMY SPINACH LENTILS
One-Pot Creamy Spinach Lentils - SO GOOD! Made with lots of veggies and a potato-thickened broth base to hold it all together.
Provided by Pinch of Yum inspired from Jamie Oliver's Food Escapes cookbook
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Heat the bacon grease (that's what I used) over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly - it should give a little sizzle and get all the browned bits off the bottom.
- Add the lentils, potatoes, and broth. Tie the bay leaf, parsley, and thyme together and toss in the pot (the reason for tying is so you can easily remove them at the end - I actually wrapped mine up in a stalk of celery so it would be contained a bit better). Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.
- Remove the tied herbs; add the half and half and spinach. Stir to incorporate. Season with salt and pepper (season, taste, adjust, repeat). Serve each serving with a drizzle of good olive oil and a splash of red wine vinegar, per Jamie Oliver's (and my) recommendation.
Nutrition Facts : Calories 372 calories, Sugar 3.8 g, Sodium 681.3 mg, Fat 6.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 9.7 g, Protein 19.2 g, Cholesterol 14.5 mg
CREAMY FRENCH LENTILS WITH CELERY ROOT AND GARLIC
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
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
LENTIL AND CELERY ROOT SALAD
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
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.)
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CELERY ROOT SALAD WITH LENTILS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 327 per serving
- Heat 1 tablespoon oil, onion and ¼ teaspoon salt in a medium saucepan over medium high heat. Cook, until the onion is softened and just starting to brown slightly. Add white wine and cook until the wine is evaporated. Add lentils and water and bring to a simmer over high heat. Reduce heat to medium low and simmer until the lentils are tender and the liquid is evaporated, adding 1 cup or so more water if necessary, about 25 minutes. Let liquid level evaporate in last five minutes of cooking time.
- Heat the remaining ¼ cup olive oil in a small saucepan over medium-low heat. Add anchovies, garlic and the remaining ½ teaspoon salt and cook until the garlic is softened and lightly browned. Add the lemon peel and rosemary and cook until fragrant, about 2 minutes. Melt in butter and remove from the heat.
- Add the cooked lentils, parsley and anchovy mixture to the bowl and toss to combine with the celery root. Serve warm or at room temperature.
CREAMY FRENCH LENTILS WITH MUSHROOMS AND KALE (VEGAN ...
From thefirstmess.com
5/5 (23)Total Time 50 minsCategory Main Course, Side Dish, SoupCalories 221 per serving
- Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.
- In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pot for another full minute.
- Stir the mushrooms until they start glistening slightly. Season the mushrooms liberally with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine and tamari to the pot. Stir the mushrooms. Add the drained lentils, vegetable stock and plant milk to the pot. Stir and bring the mixture to a boil.
- Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew and the kale should be slightly wilted..
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5/5 (6)Total Time 40 minsCategory SoupCalories 126 per serving
- Blitz in the liquidiser or with a stick blender. Then season to taste, adding more water if needed.
EASY FRENCH LENTILS WITH GARLIC AND HERBS RECIPE
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4/5 (1)Total Time 45 minsCategory Entree, Side Dish, SidesCalories 89 per serving
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From immigrantstable.com
Reviews 4Total Time 2 hrs 15 minsCategory Soup
- Cook black Beluga lentils according to package instructions (I usually cover the lentils with up to 2 inches of water, add a bay leaf, bring to a boil, covered, and then cook at low heat for about 20-45 minutes, until lentils are soft enough for me).
- Preheat oven to 325F. Cut off the top of the garlic head, exposing its cloves just a bit. Place the head of garlic on a piece of foil and drizzle with a little olive oil and season with salt. Wrap in foil and roast for 45 minutes, until the garlic is soft to touch. Squeeze out the flesh of the garlic and set aside (I save the skins for next time I make vegetable broth, for flavouring).
- To make the soup, add oil to a pot on low-medium heat and fry the onions until soft and translucent, about 10-15 minutes. Add the celery root and kolhrabi and saute for 10 minutes. Add roasted garlic and thyme and pour in the stock.
- Cover, and bring to a boil. Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
CREAMY LENTIL AND VEGETABLE BAKE (VEGAN, GLUTEN-FREE ...
From rainbowplantlife.com
5/5 (13)Total Time 1 hr 45 minsCategory Dinner
- Cover the cashews with boiling water and allow to soak for 1 hour. When done soaking, drain well and rinse.
- Preheat the oven to 400°F/205°C. Line two large sheet pans with parchment paper (optional, but for easy cleanup).
- Prepare the vegetables. Cut the cauliflower into florets, and chop the peeled sweet potato into roughly equal size as the florets. Chop the carrots into slightly smaller pieces than the sweet potato (they take longer to cook). Toss the vegetables with the oil and generously season with salt and pepper. If the veggies seem dry, add a bit more oil as needed. Spread the veggies out in a single layer on the prepared sheet pans. Roast in the oven until they are browned in some spots and soft, tossing once during cooking, about 25 to 30 minutes. Reduce the oven temperature to 350°F/175°C (or turn off until ready to assemble the bake).
- While the vegetables are roasting, cook the lentils. Heat a deep sauté pan or Dutch oven over medium heat and add the 1 1/2 tablespoons olive oil. Add the diced sweet onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
LENTIL & ROOT VEGGIE SOUP RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Calories 187 per servingTotal Time 4 hrs 30 mins
- Combine celeriac, parsnips, carrot, pearl onions, celery, tomatoes, garlic and herbes de Provence in a 5- to 6-quart slow cooker. Add broth, lentils, rosemary, Parmesan rind, bay leaf, salt and pepper. Cover and cook on High 4 1/2 hours or on Low for 8 hours.
- Remove the rosemary, Parmesan rind and bay leaf. Serve the soup topped with shredded cheese and garnished with pancetta, if desired.
ONE-POT FRENCH LENTIL SOUP RECIPE - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 350 per serving
- Place a large soup pot over medium-low heat and add olive oil. One oil is hot, add onions and garlic and sauté, stirring occasionally, for 5 minutes, until onions are fragrant. Add carrots and celery and continue sautéing for another 5 minutes.
- Once vegetables are tender, add oregano, paprika, cumin, coriander, and cayenne. Stir to coat the vegetables. Add the remaining ingredients EXCEPT for the spinach, salt and pepper.
- Cover, increase heat to medium-high and bring to a boil. Once soup is boiling, reduce heat to a simmer. Simmer for 20-25 minutes until lentils are cooked and most of the broth has evaporated.
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