Lentil-Walnut Salad
- Reviews 2
Ready In: 45 mins
Serves: 4
Ingredients
- 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
- 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.
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