Turkish Celeriac and Lentil Salad | Zeytinyağlı Kereviz

Rinse the brown lentils in a sieve under cold water. Cook in a pot with plenty of unsalted water for approx. 20–25 minutes until al dente. Then drain, allow the steam to briefly dissipate, and place in a large salad bowl.

Peel the celeriac and carrots and cut them into bite-sized, approx. 1 cm cubes. Peel and finely dice the red onion. Peel and finely chop the garlic cloves.

Heat 30 ml of olive oil in a wide pan. Sauté the onions and garlic over medium heat for approx. 2–3 minutes until translucent. Add the diced celeriac and carrots along with the ground cumin, and roast while stirring for approx. 3 minutes.