Recipe by EdsGirlAngie
This is a healthy, nutty lentil salad with great flavor and an appealing crunch from the walnuts and green onions. Keep it vegetarian by using vegetable broth if you wish. It's one of my favorites, and tastes best at room temperature.
Top Review by Gingernut
I made this for our vegetarian guest at Christmas dinner. Really nice flavour. My only criticism would be that it is all one, drab colour and didn't look very exciting. Luckily it tasted great! Perhaps I will add some diced red and yellow peppers next time for colour. Also agree with the previous poster that some additional garlic would not go astray. Thanks for the recipe, EdsGirlAngie!
- 1 cup dried lentils
- 1⁄2 large onion, quartered
- 3 whole cloves
- 2 cups vegetable broth or 2 cups chicken broth
- 1 1⁄2 teaspoons dried thyme
- 2 tablespoons white wine vinegar
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons walnut oil
- salt and black pepper, to taste
- 3⁄4 cup green onion, thinly sliced
- 3⁄4 cup walnut halves
Directions See How It's Made
- Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes).
- In a large bowl, combine vinegar, garlic, green onions and oils.
- When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
- Season with salt and (lots) of black pepper; combine thoroughly, then cover and refrigerate overnight.
- Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.