Green Lentils with Celery Root and Mustard



U.S. Metric Ingredients
1 lb 4 oz 600 g Green (Le Puy) lentils
1 1 Onion, small, whole
    Sachet d’épices:
¼ tsp 1 mL Dried thyme
6 6 Peppercorns
1 1 Bay leaf
8–10 8–10 Parsley stems
1 1 Whole cloves
1 1 Garlic clove
4 oz 120 g Celery root, small dice
oz 45 g Onion, brunoise
oz 45 g Carrot, brunoise
1 fl oz 30 mL Olive oil
1 fl oz 30 mL Dijon-style mustard
to taste to taste Salt
to taste to taste Pepper



  1. Rinse and drain the lentils.
  2. Place the lentils, onion, and sachet in a saucepan and add enough water to cover the lentils by 2 in. (5 cm).
  3. Bring to a simmer and cook until tender but still firm. This may take from 10 minutes to more than 30, depending on the lentils. Add more water if necessary if the cooking time is long.
  4. Drain the lentils, reserving the cooking liquid. Discard the onion and sachet.
  5. Sweat the celery root, onion brunoise, and carrot in the olive oil 1 minute.
  6. Add a little of the lentil cooking liquid to moisten the vegetables and continue to cook until the celery root is tender. Add more liquid from time to time as needed.
  7. When the vegetables are tender, stir in the mustard.
  8. Add the lentils and stir. Cook just until the lentils are hot.
  9. Add salt and pepper to taste.

Per serving: Calories, 200; Protein, 13 g; Fat, 2.5 g (11% cal.); Cholesterol, 0 mg; Carbohydrates, 32 g; Fiber, 8 g; Sodium, 90 mg.