I like layering, putting things together. And this is typical such a dish. The delicious lentil puree and then the celeriac with those crunchy hazelnuts and that tasty mint. So good.
250 gram small green lentils
80 gram haselnuts (white ones)
1 bouquet fresh mint
100 ml tahina
White wine vinegar
salt and pepper
1 cubes of vegetable broth
2 sprigs bay
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