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Hugh's celeriac, lentils and raisins
Hugh's celeriac, lentils and raisins
added by Hugh's Three Good Things

Hugh's celeriac, lentils and raisins, taken from his Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 20 mins
Cook Time
  • 30 mins
  • 4
  • 125g Puy lentils
  • 1 garlic clove (unpeeled), bashed
  • 1 bay leaf (optional)
  • A few parsley stalks (optional)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 small orange, or 75ml apple juice
  • 100g raisins 300g celeriac 2 teaspoons cider vinegar
  • Sea salt and freshly ground black pepper
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Put the lentils into a saucepan and cover with cold water. Bring to the boil and boil for 1 minute only, then drain and return to the pan. Pour on enough water to cover them by 1cm or so. Add the garlic, and bay leaf and parsley stalks, if using. Bring to a very gentle simmer and cook slowly for about 25 minutes, topping up with boiling water if necessary, until tender but not mushy.

Drain the lentils and discard the herbs and garlic. Toss with 1 tablespoon of the extra virgin olive oil and some salt and pepper and set aside to cool completely.

Warm the orange or apple juice in a small pan until hot but not boiling. Remove from the heat, throw in the raisins and leave to soak in the hot juice for at least half an hour.

Meanwhile, peel the celeriac, then cut into very thin matchsticks or julienne.

Drain the raisins and set aside, reserving the juice. Mix this juice with the remaining 2 tablespoons olive oil, the cider vinegar and some salt and pepper to make a dressing.

Add the dressing to the lentils, along with the celeriac and raisins. Toss to combine, then leave for at least 20 minutes – up to an hour – to allow the flavours to mingle before serving.


Get the book that inspired the series: Hugh's Three Good Things.


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