Jerusalem Artichoke Gratin With Lentils

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2 cups French green lentils (3/4 pound)


1/2 cup hazelnuts

1 lemon, halved

4 pounds large Jerusalem artichokes

2 1/2 cups heavy cream

1 tablespoon finely grated lemon zest

1 tablespoon minced garlic

Freshly ground pepper

2 cups fresh bread crumbs

4 tablespoons melted unsalted butter

1/4 cup chopped flat-leaf parsley

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