Warm Lentil Salad with Celery Root, Apples and Hazelnuts

This is a delicious combination. It makes a great main meal lunch for two or salads for four people. It can also be enjoyed as a side dish, or even over rice as an entrée.

Serving Size: 4

Ingredients:

• 1/4-1/2 cup hazelnuts
• 1 cup lentils
• 3 cups water
• 2-3 bay leaves
• pinch thyme
• 1 small celery root, peeled and cut into matchstick thin slices
• 1 organic apple, cored and cut in small pieces
• 1 tablespoons olive oil
• 1 tablespoon walnut or hazelnut oil
• 1 tablespoon sesame oil
• 3 tablespoons good vinegar (we used tarragon)
• 4 tablespoons mint, chopped
• 1 teaspoon mild grainy mustard
• salt and black pepper to taste

Directions:

1. Place the lentils in a medium sauce pan with the water.
2. Add a pinch of salt and thyme and the bay leaves.
3. Bring to a boil, then turn to a low simmer.
4. Cook until the lentils are soft but not mushy.
5. While the lentils are cooking, chop the hazelnuts and toast in a dry frying pan.
6. When the hazelnuts are lightly toasted, remove from the pan to await later use.
7. Peel and slice the celery root.
8. Bring a small pan of lightly salted water to boil.
9. Add a splash of lemon juice.
10. Peel the celery root and slice in matchstick sized pieces.
11. Add the sliced celery root to the lemon water and cook al dente (3-5 minutes).
12. When the lentils are cooked, drain and place in a large bowl.
13. Make the dressing by combining the oils, vinegars and mustard.
14. Whisk well to blend.
15. Season to taste with salt and pepper.
16. Pour the dressing over the warm lentils.
17. Chop the mint, leaving a few whole mint leaves as garnish.
18. Add the chopped mint to the lentil and mix well.
19. Drain the celery root pieces and add to the lentils.
20. Slice and chop the apple in small pieces.
21. Add the apple pieces to the salad and gently toss to mix.
22. Add most of the hazelnuts and mix well.
23. Serve the salad warm, garnished with a few hazelnuts on top and the mint leaves.