lentil and celery root salad with herbs in a bowl from overhead with pink water glasses

Celery Root and Lentil Salad

  • Author: Katie
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 1/2 cups 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


This recipe adapted from the cookbook Ruffage: a practical guide to vegetables by Abra Berens is a nourishing side dish to serve with roasted chicken, salmon or to top with a poached egg! It can be made meatless and vegan too. 



¼ cup plus 1 tablespoon olive oil, divided

1 small onion, diced

¼ cup white wine

2 cups water

1 cup green lentils

3 oil packed anchovies, chopped

2 cloves garlic, chopped

¾ teaspoon salt, divided

1 1-inch wide by 2-inch long strip lemon peel

1 Tablespoon rosemary needles

4 tablespoons butter

1 medium celery root, peeled and cut into matchsticks

1 lemon, zested and juiced

½ bunch parsley leaves, washed and spun dry


  1. Heat 1 tablespoon oil, onion and ¼ teaspoon salt in a medium saucepan over medium high heat. Cook, until the onion is softened and just starting to brown slightly. Add white wine and cook until the wine is evaporated. Add lentils and water and bring to a simmer over high heat. Reduce heat to medium low and simmer until the lentils are tender and the liquid is evaporated, adding 1 cup or so more water if necessary, about 25 minutes. Let liquid level evaporate in last five minutes of cooking time.
  2. Heat the remaining ¼ cup olive oil in a small saucepan over medium-low heat. Add anchovies, garlic and the remaining ½ teaspoon salt and cook until the garlic is softened and lightly browned. Add the lemon peel and rosemary and cook until fragrant, about 2 minutes. Melt in butter and remove from the heat.
  3. Meanwhile, toss the celery root, lemon zest and juice in a large bowl.
  4. Add the cooked lentils, parsley and anchovy mixture to the bowl and toss to combine with the celery root. Serve warm or at room temperature.


How To Make Vegan and Dairy Free

Heat 1/2 cup olive oil for the garlic and fat mixture in step one.

Add garlic and salt and let brown.

Add in the lemon peel and rosemary and remove it from the heat. Do not add butter.

When making the celery root mixture in step 3, whisk two teaspoons miso paste with the lemon and zest. Then add the celery root and toss to combine.

Continue with the recipe as directed by tossing the lentils and parsley with the celery root and hot oil and garlic mixture.


  • Serving Size: 1 cup
  • Calories: 327 calories
  • Fat: 20 grams
  • Saturated Fat: 6 grams
  • Carbohydrates: 28 grams
  • Fiber: 6 grams
  • Protein: 9 grams
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