Food & Cooking Recipes Salad Recipes French Lentils with Caramelized Celery Root and Parsley Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 1 hr Servings: 4 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. Cook Mode (Keep screen awake) Ingredients 2 cups cold water ¾ 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 ½-inch pieces 1 cup fresh flat-leaf parsley 2 tablespoons fresh lemon juice 1 small shallot, minced Coarse salt and freshly ground pepper Directions 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. Originally appeared: Martha Stewart Living, December 2010 Rate It PRINT