ALex Lau
These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.
Recipe information
Yield
2 Servings
Ingredients
2
tablespoons olive oil
2
medium carrots, peeled, shredded on a box grater
1
medium celery root, peeled, shredded on a box grater
1
medium onion, shredded on a box grater
2
teaspoons kosher salt, plus more
1¼
cups French green lentils
Ingredient Info
French green lentils are available at specialty foods stores and some supermarkets.
Need to make a substitution?
Preparation
Heat oil in a large heavy pot over medium. Add carrots, celery root, onion, and 2 tsp. salt. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Stir in lentils. Pour in 3¾ cups boiling water and bring to a boil once more. Reduce heat to low and simmer, stirring occasionally, until lentils are tender but retain their shape, 20-30 minutes. Season with more salt, if desired. (Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.) To serve, use a slotted spoon or mesh strainer.