Skillet Popped Lentils With Parsley Food

FRENCH LENTILS WITH CARAMELIZED CELERY ROOT AND PARSLEY

French Lentils with Caramelized Celery Root and Parsley image

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

Time 1h

Number Of Ingredients 8

Ingredients

2 cups cold water
3/4 cup French lentils
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium celery root (about 1 pound), washed well, peeled, and cut into 1/2-inch pieces
1 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 small shallot, minced
Coarse salt and freshly ground pepper

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

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