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2 1/2 cups dried lentils
3 carrots; peeled and quartered
1 medium yellow onion; peeled
3 cloves
1 1/2 cups chicken stock; or canned broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 cloves garlic; peeled
1/2 cup walnut oil
salt, freshly ground black pepper; to taste
1 cup scallions, with green tops; thinly sliced
1 cup shelled walnut halves
Italian parsley; chopped
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 the cloves, chicken stock, bay leaf and thyme. Set over moderate
heat and bring to a boil. Reduce to a simmer, skim any foam that may
appear, cover, and cook for about 25 minutes (lentil cooking time
varies widely), or until lentils are tender but still hold their
shape. Do not overcook.
While the 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 with
cloves, and bay leaf, and pour lentils into a mixing bowl.
Re-whisk 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
pepper mill.
Yield: 6 to 8 servings
3 carrots; peeled and quartered
1 medium yellow onion; peeled
3 cloves
1 1/2 cups chicken stock; or canned broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 cloves garlic; peeled
1/2 cup walnut oil
salt, freshly ground black pepper; to taste
1 cup scallions, with green tops; thinly sliced
1 cup shelled walnut halves
Italian parsley; chopped
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 the cloves, chicken stock, bay leaf and thyme. Set over moderate
heat and bring to a boil. Reduce to a simmer, skim any foam that may
appear, cover, and cook for about 25 minutes (lentil cooking time
varies widely), or until lentils are tender but still hold their
shape. Do not overcook.
While the 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 with
cloves, and bay leaf, and pour lentils into a mixing bowl.
Re-whisk 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
pepper mill.
Yield: 6 to 8 servings
