Celeriac and Puy lentils with hazelnuts, red cabbage and mint

Name: Celeriac and Puy lentils with hazelnuts, red cabbage and mint
Yield: Serves 4
Ingredients: 3 tbsp apple cider vinegar; 2 bay leaves; 200 g (1 cup) Puy lentils, preferably soaked for 8 hours or overnight; 750 ml (3 cups) water; 60 g (scant ½ cup) hazelnuts, cut in half; 4 tbsp fresh mint, chopped; 2 gem lettuces, outer leaves removed and hearts quartered; sea salt and freshly ground black pepper, to taste; ¼ red cabbage, very finely sliced; 3 tbsp hazelnut oil; 4 tbsp extra-virgin olive oil; 4 sprigs of thyme; 1 small celeriac (650 g), peeled and cut into 1 cm (½ in) wedges

Preparation info

Serves
4

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

This all-year-round favourite is one of the first recipes I created for the pop-up cafe. It has Middle Eastern flavours, proving that Indian food is not the only outcome when you combine lentils with Ayurveda! For dinner parties, I like to raise the flavour profile by slightly caramelising the celeriac to make it even more sweet and nutty, but as an everyday dish it’s delicious as it is.

If you’re serving this in winter, make it more warming by braising the gem lettuce before settin