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Caramelized Celery with Lentils

Carmen Troesser

Servings: 6 as a side dish

The toasty flavor of caramelized celery pairs well with earthy lentils and an unusual finishing touch of dill, maple, and cider vinegar.


  • 7-1/2 oz. beluga lentils (about 1 cup)
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 8 oz. celery, sliced 1/4 inch thick on a slight diagonal (about 2 cups)
  • 1 Tbs. cider vinegar; more as needed
  • 2 tsp. pure maple syrup
  • 1 Tbs. chopped fresh dill

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 5
  • Sodium (mg): 220
  • Carbohydrates (g): 23
  • Fiber (g): 9
  • Protein (g): 10


  • In a medium saucepan, bring 6 cups water to a boil. Add the lentils and simmer, adjusting the heat as needed, until just tender, 20 to 25 minutes.
  • Meanwhile, in a 12-inch skillet, heat the butter and oil over medium-high heat until the butter melts. Add the celery and cook, stirring occasionally, until golden brown in places, about 5 minutes. Add the vinegar and maple syrup, and cook until the liquid is mostly absorbed, about 2 minutes. Remove from the heat and toss with the lentils, dill, 1 tsp. salt, and 1/2 tsp. pepper. Season to taste with more vinegar, salt, and pepper, and serve.


Rate or Review


  • ndchef | 03/23/2018

    I liked the caramelized celery with the lentils, but I should have either eliminated or halved the maple syrup, as i don't like sweet in my savory. Next time i will do that. Also I cooked the lentils in stock, vegetable stock this time.

  • AlisonJohnson | 02/20/2016

    This recipe is one where the flavor gets better with time. I used the leftovers the next day in a salad. Also I didn't have dill on hand so I used fresh tarragon; a good dill substitute. Whole family enjoyed it.

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