Ingredients:
2 cups cold water
¾ cup French lentils
1 cup flat-leaf parsley
1 tablespoon plus 1 teaspoon olive oil
1 medium celeriac (celery root), washed well, peeled, and cut into ½-inch pieces
2 tablespoons lemon juice
1 small shallot, minced
Sea salt and freshly ground pepper
Directions:
1. Bring water and lentils to a boil in a medium saucepan. Reduce heat and gently simmer, partially covered, until lentils are just tender, 27-30 minutes. Drain lentils and transfer to a medium bowl.
2. Meanwhile, heat 1 teaspoon oil in a medium high-sided skillet over medium heat. Cook celeriac, stirring occasionally until caramelized, 18-20 minutes.
3. Add celeriac to bowl with lentils. Stir in parsley, lemon juice, 1 teaspoon sea salt, ¼ teaspoon freshly ground pepper, and remaining tablespoon olive oil. Let cool. Divide among 4 bowls.
Serves 4