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.
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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.
I just made this with plain old brown Goya lentils. It was still good!
This is one of those recipes that sounds odd, but turns out amazing. The celery retains its crunch, the lentils have a meaty, firm texture, and the maple syrup and vinegar give a subtle sweet-sour tang. The lentils and celery were great as a warm side dish and not too bad cold. I even put some in calzones with ricotta and mozzarella.
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