Lentil Celery Cobbler
 
 
Author:
Ingredients
  • 3 tablespoons olive oil
  • 1 large onion
  • 1 clove of garlic
  • 300 grams / 10.5 ounces brown lentils
  • 2 larger celery roots
  • 5 tablespoons vegan sour cream
  • 600 grams / 21 ounces canned tomatoes
  • handful of parsley leaves
  • salt (approx. 1 ½ to 3 tablespoons, depending on tomato sauce saltines)
  • 1 ½ tablespoons black pepper
  • juice of ½ lemon
  • fresh mint leaves (or one mint tea bag)
  • * little bit of grated lemon zest, if the lemon is organic
Tools
  • large skillet
  • larger cooking pot
  • baking dish
  • peeler
  • sieve
  • cutting board
  • knife
  • wooden spoon
  • few bowls
Instructions
  1. Put the lentils in a larger bowl and rinse it few times. Transfer them to the cooking pot, cover with 5 cm / 2 in of water and cook on a low heat for about 15 minutes. Before the water starts to boil, add fresh mint in. If you don’t have fresh mint put the mint tea bag in the pot, count about 5 Mississippies and take it out. After 15 minutes lentils should puff and become soft. Put it in a sieve to drain excess water, then back to pot and season with about 2 tablespoons of salt, ½ tablespoons of ground pepper, chopped parsley and sour cream. Set aside to cool.
  2. Now, simultaneously with lentils, you should sauté the onion and crushed garlic until soft, take the garlic out, add tomato and simmer for 10 minutes.
  3. For that time also slice the celery root in thin strips, add in tomato sauce and cook for 15 minutes, or until celery slices become soft. Take off from the heat, add lemon juice and zest, tablespoon of black pepper, taste it, and if needed, add about 1 tablespoon of salt.
  4. Turn the oven to 190°C / 374°F.
  5. Take your baking dish and coat it good with olive oil. I used my casserole dish (8×11 inch / 20 x 30 cm), but any other baking dish with similar size will do.
  6. Divide both lentils and tomato mixture in half, put the lentil layer first, then tomato and celeriac layer, lentils again, and finish with tomato celeriac mixture.
  7. Bake for 30 minutes, or until cobbler gets nice crust. Turn the oven off, open the oven door, and let the cobbler sit in at least for 20 minutes.
  8. Serve warm.
Recipe by JasminCookBook at http://jasmincookbook.com/lentil-celery-cobbler/