Roasted Celeriac With Lentils, Mint, and Tahini [Vegan, Gluten-Free]

• 1 large celeriac (approximately 2.2 pounds)
• A large bunch of fresh mint, chopped
• 2 tablespoons tahini
• 3/4 cup dry green/puy lentils, well rinsed
• 6 sprigs of fresh thyme or 1 tsp of dried thyme
• 3 bay leaves
• 2 tablespoons good quality olive oil
• 1 tablespoon apple cider vinegar or fire cider
• Juice of 1/2 a lemon
• Salt and pepper, to taste

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