Ingredients: |
Ingredients: 2 1/2 cups dried lentils
3 carrots, peeled and quartered
1 medium sized yellow onion, peeled
3 cloves
1 1/2 quarts Chicken Stock or canned chicken broth
1 bay leaf
2 tsp. dried thyme
1/3 cup white wine vinegar
3 garlic cloves, peeled
1/2 cup walnut oil
salt and freshly ground black pepper, to taste
1 cup thinly sliced scallions with green tops
1 cup shelled walnut halves
chopped Italian parsley (garnish)
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Directions: |
Directions:Rinse the lentils and sort through them carefully, discarding any pebbles you may find. Transfer lentils to a large pot and add the carrots, the onion stuck with cloves, chicken stock, bay leaf and thyme. Set over medium heat and bring to a boil. Reduce to a simmer, skim any foam that may appear, cover, and cook for about 25 mins, or until lentils are tender but still hold their shape. Do not overcook. While lentils are cooking, combine vinegar, garlic and walnut oil in a blender or in the bowl of a food processor fitted with a steel blade, and process until smooth and creamy. When lentils are done, drain them, discard the carrots, onion, cloves, and bay leaf, and pour the lentils into a mixing bowl. Rewhisk dressing and pour it over the still-hot lentils toss gently, season generously with salt and pepper and let salad cool to room temperature. Toss again, cover, and refrigerate overnight. Just before serving, add scallions and walnuts. Add an additional tablespoon or two of vinegar or walnut oil if you like, and toss gently. Sprinkle heavily with chopped parsley and serve, accompanied by a peppermill. |
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