Lentil Salad with Walnuts
Author: Dash of Thyme
  • 2 cups green lentils, washed and picked over
  • 2 large garlic cloves, crushed
  • 1 bay leaf
  • 1 medium onion, cut in half
  • 1 medium carrot, quartered
  • 6 cups water
  • Salt to taste, freshly ground pepper
  • ¼ cup chopped flat-leaf parsley
  • ½ cup broken walnutsFOR THE DRESSING
  • 2 tbsp Dash of Thyme Red Wine Specialty Vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced, or 1 garlic clove, minced
  • ⅓ cup Dash of Thyme Roasted Walnut Oil
  • Salt and freshly ground pepper
  1. Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil.
  2. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender.
  3. Remove from the heat and discard the bay leaf. Drain through a strainer set over a bowl.
  4. Whisk together the vinegar, Dijon mustard, salt and shallot or garlic.
  5. Whisk in the oil and 2 to 4 tbsp of the liquid from the lentils.
  6. Stir into the lentils.
  7. Add the parsley and pepper and taste to adjust salt.
  8. Spoon onto plates, arrange walnuts on top of the lentils, and serve.
Recipe by Dash of Thyme at https://www.dashofthyme.com/lentil-salad-with-walnuts/