Confetti Lentils

carrot celery root onion healthy

Sara Dickerman

2 Servings

Source

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

French green lentils are available at specialty foods stores and some supermarkets.

Method

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.