1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided
1 tablespoon tomato paste
1 garlic clove, minced
2/3 cup dry red wine
2 teaspoons Dijon mustard
1 tablespoon butter
1/4 teaspoon black pepper
How to Make It
Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.
This was delicious and hearty. My husband took one bite and said, "Wow, yum!" That's high praise from a guy who thinks every meal should contain a pork product! Another plus is that the serving size is quite generous. We will be enjoying this recipe again on another cold winter evening. All that's needed to round out the meal is some crusty bread, a green salad and the remaining wine.
It was a very tasty recipe. I used red lentils but cooking them for 25 minutes was a mistake - they turned into total mush. Next time I will just cook them as I always do to make sure they remain whole and pretty. I didn't find the color objectionable (even with mushy lentils). The root veggies were awesome and I might just do that next time - sans lentils. Overall, a good find.
This was a great dish! My husband doesn't care for root vegetables almost at all and he somewhat cares for lentils! He LOVED this dish and had leftovers the next day for lunch. I am definitely making this again. A very healthy meal! Veggies and legumes. I served with Greek yogurt.
Definitely better the next day when the flavors of the wine, vegetables, and herbs have had a chance to meld. Adding enough tomato paste definitely the key to it not looking so unappetizingly brown, or using different lentils (pink or red), I added a little more than a TB of the tomato paste and also added some fresh thyme...YUMMY and a great, healthy, meatless main dish!
Delicious and very filling. I made it as written, with one exception, I forgot the butter at the end. I didn't miss it.
As others have noted, it isn't the prettiest dish I've ever made. I threw some chopped fresh parsley on top to break up the brown. I think I'll try it with red lentils next time, just for looks.
I will definitely make this one again.
Review is only for the vegetables, which are wonderful, very 'robust' full flavored. Would definitely make again. This was the first time I've cooked with celeriac root, but won't be the last. I followed the recipe without any changes, but I served along side, not mixed into, CL Bacon,Onion and Brown Lentil Skillet which is my favorite lentil recipe. Also served with Bon Appetite Cauliflower w/Bacon, Capers, Red Peppers and Raisins. Was a wonderful 'veggie' dinner.
I thought this was awesome! Celery root is just in season along with parsnips (my family owns a farm) so I was looking for a new recipe that incorporated both flavors, and this did it beautifully. I loved it and so did the rest of my family. I omitted the butter and cooking oil as I felt it just didn't need the extra fat and the recipe turned out fantastic without it. Definitely a keeper!
I am baffled at these reviews. The recipe looked great until I added the lentils and it turned into a brown mass. I ate about half a serving one night, tried it again for lunch the next, and will be tossing the remains. And I'm a vegetarian used to lentil dishes. This was a real disappointment since I had been hoping to use the celeriac that I picked up at the organic food coop this week. I'll oven roast the rest of it w/olive oil, salt, and pepper.
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