Steaks:Preheat the oven to 400°F (200°C).Slather both sides of each slice of celery root with the oil, and salt lightly.Spread them onto a baking sheet covered with parchment paper.Cook in the oven for 30 minutes.After 30 minutes, slather both sides of each slice with a mixture of tamari, balsamic vinegar, maple syrup, paprika and Cayenne pepper.Put the slices on the opposite side that they were the first time.Cook for 10 minutes.Optional: Grill the slices 2 to 3 minutes on the BBQ or on a grill pan.Lentils:Cover the lentils with water and bring to a boil.Lower the heat to medium and cook 20 minutes, or until the liquid has been absorbed. Add salt to taste.Ratatouille:Pour the olive oil into a skillet and sauté the bell pepper over medium-high heat. Add salt.After 2 minutes, add the onion and garlic with a pinch of salt.When the onion becomes translucent, add the diced zucchini.After one minute, add the diced tomato and cook another 2 to 3 minutes.Add salt and pepper to taste, then add the saffron or paprika.Remove from heat and set aside.Serve the steaks on a bed of lentils and garnish with the ratatouille.

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steaks: 1 bulb celery root, peeled and cut into ½-in (1½-cm) thick slices 2 Tbsp. (30 mL) olive oil 1 good pinch of salt 1 Tbsp. (15 mL) tamari or soy sauce 1 Tbsp. (15 mL) balsamic vinegar 1 tsp. (5 ml) maple syrup 1 tsp. (5 ml) paprika 1 pinch of cayenne pepper lentils: 1/2 cup (125 mL) Puy lentils, rinsed under cold water and drained 1 1/2 cup (375 ml) water salt, to taste Ratatouille: 2 Tbsp. (30 mL) olive oil 1/2 red bell pepper, finely diced 1 small onion, finely diced 2 garlic cloves, chopped 1/2 green zucchini, finely diced 1/2 yellow zucchini, finely diced 1 Italian tomato, seeded and finely diced salt and pepper to taste 1 pinch of saffron (or 1/2 tsp. paprika)