Celeriac may not be the prettiest root vegetable, but it has a delicious, sweet, nutty flavor that goes so well with fresh herbs, like in this Mediterranean-inspired dish with lentils and mint. There are a few steps to this recipe, but it's well worth the effort and time! This dish works great as a main served with salad and pickled vegetables, but it would also work well as a side dish or part of a mezze.

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


  1. First, add the lentils, thyme, and bay leaves to a pan. Add plenty of water and boil gently until just cooked through (20-30 minutes depending on the lentils). They should retain their shape.
  2. While the lentils are cooking prepare the celeriac. Chop into 1-inch pieces and parboil in salted water for 6-8 minutes until just soft. Drain and add to a deep baking pan with 1 tablespoon of olive oil, salt, and pepper. Then roast in the oven for around 30-40 minutes until crisp and golden.
  3. Once the lentils are cooked, drain them well and remove the thyme sprigs and bay leaves. In a bowl, mix the warm lentils, with 1 tablespoon of olive oil, the vinegar, lemon juice, and season with salt and pepper to taste.
  4. In a small bowl, mix the tahini with 2-3 tablespoons of warm water until smooth and pourable.
  5. Once the celeriac is cooked removed from the oven and mash some of the pieces in the pan for a good texture.
  6. Then divide the lentil mixture evenly over the celeriac. Generously scatter over the chopped mint and drizzle with half of the tahini dressing.
  7. Serve the rest of the tahini individually at the table with even more chopped mint.