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Recipe

Caramelized Celery with Lentils

Scott Phillips

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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Reviews

  • 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.

  • springs9 | 01/25/2016

    Love it.

  • Thoke | 01/22/2016

    I just made this with plain old brown Goya lentils. It was still good!

  • User avater
    Pielove | 01/18/2016

    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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