1/3 cup whole hazelnuts, toasted, peeled and coarsely chopped (or leave them whole)
1 cup Puy lentils, rinsed (also called French green lentils)
3 cups vegetable broth or water
2 bay leaves
4 sprigs fresh thyme
1 large celeriac (1.5 lbs), peeled and cut into 1/2" cubes
Salt and pepper, to taste
2 tsp hazelnut oil or your oil of choice
2 tbsp rice vinegar or your vinegar of choice
4 tbsp chopped fresh mint

1/3 cup whole hazelnuts, toasted, peeled and coarsely chopped (or leave them whole) 1 cup Puy lentils, rinsed (also called French green lentils) 3 cup s vegetable broth or water 2 bay leaves 4 sprigs fresh thyme 1 large celeriac (1.5 lbs), peeled and cut into 1/2" cubes 2 tsp hazelnut oil or your oil of choice 2 tbsp rice vinegar or your vinegar of choice 4 tbsp chopped fresh mint

Preheat the oven to 425F. Place the diced celeriac on a baking sheet, sprinkle with olive oil and a little salt and roast until tender, approximately 20 minutes. When done, set aside to cool. Put the lentils, broth/water, bay leaves and thyme sprigs in a small saucepan. Bring to a boil, then simmer for 15-20 minutes, or until the
lentils are soft but not falling apart. Drain in a sieve. Remove and discard the bay leaves and the woody sprigs. 3. In a large bowl, mix the hot lentils (make sure they don’t cool down – lentils soak up flavors much better when they’re piping hot) with the remainder of the oil, vinegar, a few grinds of black pepper and plenty of salt (at least 1/2 tsp). Add the celeriac, stir, taste and adjust the seasoning as necessary. If you’re serving this straight away, stir in half the mint and the hazelnuts, then pile in a big heap on to a suitable serving dish. Drizzle the remaining hazelnut oil over the top, then garnish with the rest of the mint and nuts. If you’re planning on serving it cold, wait for the lentil and celeriac mixture to cool down, taste again, then make a final adjustment to the seasoning. Add the rest of the hazelnut oil, the mint and the nuts just as you do when serving it hot.