-Bring 2 cups cold water and ¾ cup French lentils to a boil in a medium saucepan.
-Reduce heat, and gently simmer, partially covered, until lentils are just tender, about 30 minutes.
-Drain lentils and transfer to a medium bowl.
-Meanwhile, preheat your oven to 375.
-Peel 1 celery root and cut into ½ inch cubes.
-Chop 1-2 carrots or 1-2 pears into ½ inch pieces.
-Toss the vegetables/pears with 2 TBS extra virgin olive oil and a pinch of sea salt.
-Roast for 35-45 minutes, stirring occasionally until nicely browned.
-While the oven is on, toast ½ cup chopped pecans until nice browned, about 3-5 minutes (set the timer so you don’t burn them).
-Add the roasted veg to the bowl with the lentils.
-Stir in the following:
2 TBS lemon juice
2 cloves of chopped garlic
½ tsp sea salt and some freshly ground black pepper
-Let cool. Divide among 4 bowls and sprinkle with some crumbled chevre goat cheese if desired.